Morita Mussels

There’s something about mussels that feels both effortless and indulgent. For me, they’re a go-to at any restaurant where I trust the kitchen. This recipe takes that restaurant magic and brings it home, pairing the briny sweetness of mussels with smoky chile morita, buttery shallots, and fragrant herbs. It’s luxurious but simple—a dish that reminds me why fall in California is so special. Cooking tip: make sure your mussels are tightly closed before cooking; if they stay open after a light tap, it’s time to discard them. Don’t forget a hunk of crusty garlic bread to soak up every last drop.