Ingredients:

  • 2 lbs (900g) fresh mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (Sauvignon Blanc, Pinot Grigio, or Muscadet)
  • 1/4 cup (60ml) heavy cream (optional, for a richer sauce)
  • 1/4 cup (5g) chopped fresh parsley
  • 2 tablespoons (30g) unsalted butter
  • 1 lemon wedge, for serving
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Rinse the mussels under cold water. Remove any beards (the stringy bits) by pulling them towards the hinge of the shell. Discard any mussels that are open and don't close when tapped.
  2. Heat olive oil in a large pot over medium heat. Add shallots and garlic, and sauté until softened and fragrant.
  3. Pour in the white wine and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
  4. Add the mussels to the pot, cover with the lid, and steam for 5-7 minutes, or until all the mussels have opened.
  5. Stir in the optional heavy cream, parsley, and butter. Season with black pepper and red pepper flakes (if using).
  6. Ladle the mussels and broth into bowls. Garnish with fresh parsley and serve with a lemon wedge and crusty bread. Discard any mussels that did not open during cooking.