Spicy Ligurian Black Mussels with Lemon Segments and Fresh Basil
All  Main Dish

Inspired by the flavors of Italy’s Cinque Terre, this dish brings the warmth of the Mediterranean straight to your table. Fresh mussels are steamed in white wine with garlic, shallots, and chili flakes, then finished with lemon, basil, and toasted pine nuts. Served with grilled bread for dunking, it’s the perfect recipe to share with friends — light, flavorful, and full of coastal charm.

Serves 4
Ingredients
  • 2 pounds fresh water Black Mussels
  • 2 tablespoons unsalted butter
  • 1/4 cup extra virgin olive oil
  • 2 large shallots (chopped about ½ cup)
  • 4 cloves garlic (chopped)
  • 1/2 teaspoon chili flakes
  • 1 lemon (juiced)
  • 1 cup kalamata olives
  • 1 cup dry white wine
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 lemons (cut into discs)
  • 4 tablespoons toasted pine nuts
  • 1 cup basil (chopped, Rosemary and Thyme are nice as well)
  • 1/4 cup olive oil to finish
  • kosher salt and pepper to taste
  • toasted or grilled bread for dunking
  • 4 pounds fresh water Black Mussels
  • 4 tablespoons unsalted butter
  • 1/2 cup extra virgin olive oil
  • 4 large shallots (chopped about ½ cup)
  • 8 cloves garlic (chopped)
  • 1 teaspoon chili flakes
  • 2 lemon (juiced)
  • 2 cups kalamata olives
  • 2 cups dry white wine
  • 1 cup water
  • 1 teaspoon salt
  • 4 lemons (cut into discs)
  • 8 tablespoons toasted pine nuts
  • 2 cups basil (chopped, Rosemary and Thyme are nice as well)
  • 1/2 cup olive oil to finish
  • kosher salt and pepper to taste
  • toasted or grilled bread for dunking
  • 10 pounds fresh water Black Mussels
  • 10 tablespoons unsalted butter
  • 1 1/4 cups extra virgin olive oil
  • 10 large shallots (chopped about ½ cup)
  • 20 cloves garlic (chopped)
  • 2 1/2 teaspoons chili flakes
  • 5 lemon (juiced)
  • 5 cups kalamata olives
  • 5 cups dry white wine
  • 2 1/2 cups water
  • 2 1/2 teaspoons salt
  • 10 lemons (cut into discs)
  • 20 tablespoons toasted pine nuts
  • 5 cups basil (chopped, Rosemary and Thyme are nice as well)
  • 1 1/4 cups olive oil to finish
  • kosher salt and pepper to taste
  • toasted or grilled bread for dunking
  • 20 pounds fresh water Black Mussels
  • 20 tablespoons unsalted butter
  • 2 1/2 cups extra virgin olive oil
  • 20 large shallots (chopped about ½ cup)
  • 40 cloves garlic (chopped)
  • 5 teaspoons chili flakes
  • 10 lemon (juiced)
  • 10 cups kalamata olives
  • 10 cups dry white wine
  • 5 cups water
  • 5 teaspoons salt
  • 20 lemons (cut into discs)
  • 40 tablespoons toasted pine nuts
  • 10 cups basil (chopped, Rosemary and Thyme are nice as well)
  • 2 1/2 cups olive oil to finish
  • kosher salt and pepper to taste
  • toasted or grilled bread for dunking
Get Recipe Ingredients
Directions
  1. Wash the mussels under cool running water. Scrub the shells and debeard if necessary by pulling the fibrous beard toward the hinge of the shell and discarding.
  2. In a large cast iron skillet with a coordinating lid on your Viking range, heat the olive oil and butter over medium-high heat until melted and foaming.
  3. Add the shallots, garlic, and chili flake. Sauté over high heat until the shallots are translucent and the garlic turns golden brown.
  4. Add the cleaned mussels, lemon juice, olives, white wine, water, and salt. Bring to a boil, then cover the pan and steam for 6–8 minutes, or until all mussels have opened. Discard any that remain closed.
  5. Add the lemon segments and cook for a few more minutes. Stir in the pine nuts and basil, then turn off the heat.
  6. Serve directly in the skillet or transfer to a serving dish. Finish with a drizzle of olive oil and garnish with additional herbs if desired.
  7. Serve immediately with toasted bread and pasta for dunking.
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