Mussels in Garlic Wine Sauce

Ingredients

• Mussels (2 pounds, cleaned and debearded)
• Olive oil (2 tablespoons)
• Unsalted butter (4 tablespoons)
• Garlic (4 cloves, minced)
• White wine (1 cup, dry (such as sauvignon blanc))
• Fresh parsley (1/4 cup, chopped)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Lemon wedges (for serving)

Instructions

1. Begin by cleaning the mussels under cold running water. Scrub the shells thoroughly to remove any debris and remove the beards. Discard any mussels that are cracked or do not close when tapped.
2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to let it burn.
3. Add the cleaned mussels to the pot, followed by the white wine, butter, parsley, salt, and black pepper. Stir gently to combine all the ingredients.
4. Cover the pot with a lid and allow the mussels to steam for about 5-10 minutes, or until they have opened completely. Discard any mussels that remain closed, as they are not safe to eat.
5. Carefully transfer the mussels to serving bowls, and pour the garlic wine sauce over the top, making sure to include all the flavorful broth.
6. Garnish the dish with additional chopped parsley and serve with lemon wedges on the side for an extra burst of freshness. Enjoy with crusty bread for dipping!