Steamed Mussels in White Wine Broth

Ingredients

Mussels

2 pounds, cleaned and de-bearded

Unsalted butter

2 tablespoons

Garlic

4 cloves, minced

Shallots

2, finely chopped

White wine

1 cup

Fresh parsley

1/2 cup, chopped

Lemon

1, sliced

Salt

to taste

Black pepper

to taste

Crusty bread

for serving

Instructions

1. Begin by thoroughly cleaning the mussels. Scrub them under cold water and remove any beards. Discard any mussels that are already open and do not close when tapped.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the minced garlic and finely chopped shallots to the pot. Sauté until they are fragrant and the shallots become translucent, about 2 minutes.
4. Pour the white wine into the pot, followed by the chopped parsley, lemon slices, salt, and pepper. Stir well and bring the mixture to a gentle simmer.
5. Carefully add the cleaned mussels to the pot. Cover with a lid and let them steam for 5-7 minutes, or until they have all opened.
6. Using a slotted spoon, transfer the mussels to serving bowls. Discard any mussels that have not opened.
7. Ladle the flavorful broth over the mussels in each bowl. Serve immediately with slices of crusty bread for dipping into the broth.