Sunset-Steamed Mussels in Orange Wine with Green Garlic & Meyer Lemon Butter

Instructions

1. 1

   In a small bowl, use a fork to vigorously mash together 2 tbsp cultured butter, 1 tsp Meyer lemon zest, and 1 tbsp fresh tarragon. Set this fragrant compound butter aside; it is going to perform absolute magic later when we mount our sauce.

   3 min

   Tip: Make sure your butter is completely at room temperature so the zest and herbs incorporate beautifully.

2. 2

   Finely dice the 4 large shallots and thinly slice the 2 stalks green garlic. Give your 2 lbs live mussels a quick once-over in the sink—discard any with cracked shells or that refuse to close when given a firm tap.

   7 min

   Tip: Green garlic is milder and sweeter than mature garlic, perfect for spring. If you can't find it, use regular garlic but slice it paper-thin.

3. 3

   Preheat your broiler or a grill pan. Brush 4 thick sourdough slices with 1 tbsp olive oil and toast until deeply charred on the edges but still chewy in the center. Set aside for dipping.

   5 min

   Tip: Charring the bread adds a subtle smokiness that pairs incredibly well with the funky notes of the orange wine.

4. 4

   While the bread toasts, heat a wide Dutch oven or heavy-bottomed pot over medium-low heat. Add the remaining 1 tbsp olive oil. Toss in the prepared 4 large shallots, 2 stalks green garlic, and 1/2 tsp kosher salt. Sweat them gently until they are translucent, jammy, and smell like a Parisian kitchen—do not let them brown.

   6 min

   Tip: Sweating aromatics slowly is the secret to a broth that is sweet and deeply flavorful rather than sharp.

5. 5

   Turn the heat up to medium-high. Pour in 1 cup orange wine and scatter in 1 tsp Aleppo pepper. Let the wine bubble aggressively and reduce by roughly a third, cooking off the raw alcohol while concentrating that gorgeous, slightly tannic fruit flavor.

   2 min

   Tip: Stand back as you pour the wine—the steam will billow up instantly!

6. 6

   Tumble the cleaned 2 lbs live mussels into the bubbling wine broth. Immediately cover the pot with a tight-fitting lid. Let them steam, shaking the pot occasionally, until all the shells have popped wide open.

   6 min

   Tip: Check them at 4 minutes; overcooked mussels turn rubbery. Discard any stubborn ones that remain tightly shut after 6 minutes.

7. 7

   Using a slotted spoon, quickly transfer the cooked mussels to a large, warm serving bowl, leaving the glorious broth behind in the pot. Take the pot off the heat completely. Drop in your reserved Meyer lemon-tarragon butter and 1 tbsp Meyer lemon juice. Swirl the pan continuously until the butter melts, creating a velvety, sunny, emulsified sauce.

   2 min

   Tip: Taking the pot off the heat prevents the butter from breaking, ensuring your broth is luscious and glossy.

8. 8

   Pour the butter-mounted, golden broth entirely over the waiting mussels. Shower the dish with the remaining 3 tbsp fresh tarragon and 1/4 cup fresh chives. Serve immediately with the charred sourdough.

   1 min

   Tip: Serve this straight from the pot if you prefer, with a chilled glass of the remaining orange wine.