Mussels in White Wine Arugula Sauce

Ingredients

• 2 lb fresh mussels

• 1 small shallot, finely minced

• 2 cloves garlic, thinly sliced

• ¾ cup dry white wine

• 3 packed cups arugula

• 1 bunch cilantro, parsley

• 1 tbsp butter

• 1 lemon

  
  

Optional but excellent

• 1 anchovy fillet (for depth, not fishiness)

• Pinch red pepper flakes (I like a spicy, peppery mussel)

Instructions

1. Build the arugula base

   In a skillet, melt butter over medium heat. Add garlic and toast, add anchovy and red pepper flakes if using, letting the anchovy dissolve. Add arugula, lemon zest, and juice from the lemon and toss just until wilted—about 30 seconds. Remove from heat immediately to keep it bright, throw in food processor or blender and puree.

   
   

2. Steam the mussels

   In a large pot over medium-high heat, warm olive oil. Add shallot and garlic; cook until fragrant but not browned.Pour in white wine, bring to a lively simmer. Add mussels, cover, and cook 4–6 minutes, shaking once, until JUST opened. Transfer mussels to a bowl, leaving about 1/2 cup of the mussel and wine liquid in the bottom of the pot. Discard any unopened shells.

   
   

3. Finish the dish

   Whisk the arugula base into the reserved cooking liquid. Return mussels to the pot over low heat. Warm through for 1 minute—do not boil or heat heavily - the sauce will dull. Top with large handfuls of chopped parsley and cilantro.

Notes:

• Pull from heat when 75% of the mussels have opened, don't hold out for all of them to open. It's better to toss 5 unopened mussels than to have 25 overcooked ones.

• I don't usually suggest holding back on salt, but mussels themselves contain a lot of brine. So if it tastes flat, go for extra lemon zest, not salt.

• There will be extra sauce after you finish eating - do not throw away. Roast potatoes and toss them in this sauce tomorrow.