Mussels in Velvety Red Sauce

You know those restaurant meals where you take one bite and think “I need to figure out how to make this at home”? That’s exactly what happened with these mussels in red sauce during a summer trip to Cape May, NJ.

The combo of gorgonzola and mussels in a tomato broth might sound a little out there, but our whole table went crazy for it. While I love whipping up classics like my Zuppa di Pesce or Fra Diavolo sauce for pasta, this recipe takes things in a totally different direction that I’m so excited to share!

These mussels bring together a French touch of anise liqueur with rich Italian gorgonzola, and somehow it just works. The sweet tomatoes and fresh basil keep things bright, while the garlicky broth is absolutely made for dunking (my homemade Italian bread recipe will come in handy here!). The best part? This restaurant quality dish recipe comes together in under 45 minutes, making it perfect whether you’re planning date night or having friends over for dinner.

Ingredient Notes

For new cooks diving into this restaurant-worthy mussel dish, here are some important ingredient tips for success:

Mussels:

• Buy from a trusted seafood counter
• Should smell fresh like the ocean, not fishy
• Store in fridge and use within 24 hours of purchase
• Buy a few extra as you’ll likely need to discard some

Pernod/Anise Liqueur:

• Find in liquor stores near French spirits
• Expensive but a little goes long way (small bottle fine)
• Can skip if needed, just use extra wine

Gorgonzola:

• Look for “dolce” (milder) rather than “piccante” (sharp) type

Wine:

• Use a dry white you’d actually drink (Pinot Grigio or Sauvignon Blanc work well)
• Avoid “cooking wine” from grocery stores

Most important tip: Have all ingredients prepped and ready before starting – this dish cooks fast!

Substitutions:

• Cheese: Roquefort or any blue cheese instead of gorgonzola
• Booze: Pastis, Sambuca, Anisette, or Ouzo instead of Pernod; Skip the anise liqueur entirely and double the white wine
• Non-alcoholic: Use fish stock + splash of vinegar
• Herbs: Tarragon works great (has natural anise notes); parsley or chives instead of basil
• Tomatoes: Canned diced tomatoes work in a pinch!

Method Overview

Before you start, prep the mussels by giving them a good scrub under cold water and removing any beards. Skip any mussels that won’t close when tapped or have broken shells – those aren’t good to eat.

The cooking is straightforward: First, you’ll build your sauce base by sautéing aromatics, then reducing the liquor and wine. Once that’s done, in go the tomatoes, seasonings, and gorgonzola to create a rich sauce. I like to cook this until the sauce becomes a bit smooth and the cheese is pretty melted. Finally, add the mussels and steam them just until they open up – usually about 4-5 minutes. Give the sauce a final taste and adjust the seasonings if needed.

Cleaning Tips

1. Just before cooking, scrub shells under cold water to remove grit
2. Remove “beards” (fuzzy bits) by pulling toward the pointed end of the shell
3. Discard any mussels that:
   • Stay open when tapped
   • Are cracked
   • Feel unusually heavy (may be full of sand)
   • Are already open and don’t close when tapped
4. Keep mussels in fridge until cooking time, in a bowl covered with damp paper towel and on ice if possible.