It’s time to show off your mussels. These bivalves are the favorite of the shellfish world and make for a surprisingly quick and delicious dinner. For this Mussels 101, I went with the most popular way to prepare mussels—steaming them in a flavor-packed broth to complement the natural sweetness and brininess of the mussel. Along with classic ingredients like shallots and white wine, I added sun-dried tomatoes and bright, citrusy za'atar seasoning, making this broth extra-worthy of dipping with toasty bread. Since it’s finished in a 13"-by-9" pan, this recipe is perfect for serving to a group of friends or family. Opt for wide, shallow serving bowls for single servings to allow easier access to that delicious broth.
Mussels can survive in fresh and saltwater, so they’re widely available and usually sold by the pound. In addition, they have thinner, lightweight shells, giving them a more economical shell-to-meat ratio than clams and oysters.
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