Marc Murphy, chef-owner of the seaside inspired Ditch Plains in New York City shares his fresh take on steamed mussels.

Makes 4 servings


  • 2 Tbsp. olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup dry white wine
  • ¼ cup chopped flat-leaf parsley
  • 4 Tbsp. (½ stick) unsalted butter
  • 1 tsp. kosher salt, plus more to taste
  • ½ tsp. ground black pepper, plus more to taste
  • ¼ cup olive oil
  • ¾ cup diced red onion
  • 2 cloves chopped garlic
  • ½ cup diced red bell pepper
  • 1½ cups diced eggplant
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • ½ tsp. kosher salt
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 sprigs fresh thyme
  • 1 bay leaf


Total time: 30 minutes (mussels), 1¼ hours (ratatouille)

Mussels: Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley and butter. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.

Ratatouille: Heat olive oil in a large skillet over medium heat. Add diced red onion and chopped garlic and cook, stirring often, until softened, about 3 minutes. Add red bell pepper and eggplant and cook, stirring occasionally, about 5 minutes. Add zucchini and yellow squash, season with kosher salt, and cook until tender, about 5 minutes. Add crushed tomatoes, fresh thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside.

Add reserved ratatouille to mussels with parsley and butter.

Next: 5 variations on fresh-steamed mussels


Next Story