Mussels With White Wine and Bone Marrow Butter
Food52
Photo by Food52
- Serves
- 4
- Prep Time
- 8 Hours
- Cook Time
- 20 Minutes
"This luxurious dish combines briny mussels with a rich, decadent bone marrow butter and a bright, aromatic white wine sauce. Pair it with crusty bread to soak up every last drop."—Lydia Keating and Max Baroni
Ingredients
For the Bone Marrow Butter:
- 2 pound bone marrow (bones included)
- 12 tablespoon unsalted butter, softened
- Zest of 1 lemon
- 1 teaspoon freshly picked thyme
- Kosher salt
- Freshly ground black pepper
For the Mussels:
- 1 1/2 pound mussels, rinsed and de-bearded
- 1 yellow onion, thinly sliced
- 1 small bulb fennel, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 tablespoon olive oil
- Pinch of chili flake
- Zest of 1 lemon
- 1 cup white wine
- Kosher salt
- 2 tablespoon chopped fresh parsley
- Juice of 1 lemon
- FOR SERVING:
- Toasted sourdough bread
Featured Video
Mussels With White Wine and Bone Marrow Butter
Directions
Instructions
- Step 1
Prepare the Bone Marrow: Soak the bone marrow in a saltwater brine overnight in the refrigerator to remove impurities. Rinse well and pat dry. Preheat the oven to 425°F. Place the bones on a baking sheet and roast for 15–20 minutes, or until the marrow is soft and bubbling. Let the bones cool slightly and reserve drippings in a separate bowl.
- Step 2
Make the Bone Marrow Butter: Scoop the marrow from the bones into a food processor. Add the softened butter, lemon zest, thyme, a pinch of salt, and freshly ground black pepper. Blend until smooth and well combined. Transfer to a bowl and set aside.
- Step 3
Prepare the Mussels: Scrub and rinse the mussels under cold water, removing any beards and discarding any that are open or damaged.
- Step 4
Cook the Mussels: Add some of drippings from the sheet tray to a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion, fennel, and garlic, cooking for about 3 minutes until softened. Stir in the chili and lemon zest. Cook for an additional 2 minutes, until fragrant. Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Cover and let the wine simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
- Step 5
Steam the Mussels: Add the mussels to the pot, cover, and cook for 3–5 minutes, shaking the pot occasionally, until the mussels open. Discard any that remain closed.
- Step 6
Finish the Dish: Lower the heat and stir in 3–4 tablespoons of the prepared bone marrow butter until melted and combined with the cooking liquid. Adjust seasoning with salt and pepper if needed.
- Step 7
Serve: Spoon the mussels into serving bowls, ensuring each portion gets plenty of the rich, flavorful broth. Finish with a sprinkle of chopped parsley, a squeeze of fresh lemon juice, and a few grinds of black pepper. Serve immediately with toasted sourdough or crusty bread for soaking up the sauce.