Plump mussels steamed in a fragrant broth of garlic, white wine, and herbs—ideal for dipping with crusty bread.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 2 lbs (900 g) fresh mussels, scrubbed and debearded
02 - 2 tbsp olive oil
03 - 4 garlic cloves, thinly sliced
04 - 1 small shallot, finely chopped
05 - ½ tsp red pepper flakes (optional)
06 - 1 cup dry white wine (e.g., Sauvignon Blanc)
07 - 2 tbsp unsalted butter
08 - 2 tbsp chopped fresh parsley
09 - Salt and black pepper to taste
→ To Serve
10 - Lemon wedges
11 - Crusty bread or gluten-free bread (optional)
# Step-by-Step Instructions:
01 - Rinse mussels under cold water, discarding any with broken shells or those that don’t close when tapped.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Sauté garlic, shallot, and red pepper flakes (if using) until fragrant, about 2 minutes.
03 - Increase heat to high. Pour in white wine and bring to a boil.
04 - Add mussels, cover with a tight-fitting lid, and steam for 5–6 minutes, shaking the pot once or twice, until all mussels open.
05 - Remove from heat. Discard any mussels that haven’t opened. Stir in butter, parsley, and season to taste. Serve immediately in bowls with broth, garnished with lemon wedges and bread on the side.
