About this recipe

A classic French-inspired bistro dish that comes together in under 30 minutes. Fresh mussels are steamed open in a fragrant broth of dry white wine, garlic, shallots, and butter, then finished with fresh parsley and a squeeze of lemon. Serve with crusty bread to soak up every drop of the briny, buttery broth.

Instructions

1. 1

   Clean the mussels: Place mussels in a colander and rinse under cold running water. Scrub any grit off the shells with a stiff brush and pull out any beards (the fibrous threads) by tugging firmly toward the hinge. Discard any mussels that are cracked or remain open after a firm tap on the counter.

2. 2

   Sauté the aromatics: Melt 2 tablespoons of butter in a pot over ^[medium heat]. Add the shallots and cook, stirring, for 2–3 minutes until softened and translucent. Add the garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.

3. 3

   Add the wine and steam the mussels: Pour in the white wine and bring to a boil over ^[medium-high heat]. Add the cleaned mussels, season with salt and black pepper, and stir to coat. Cover the pot tightly with a lid and steam for 5–7 minutes, shaking the pot once or twice, until all the mussels have opened. Discard any mussels that remain closed after cooking.

4. 4

   Finish and serve: Remove the pot from heat. Stir in the remaining 1 tablespoon of butter until melted into the broth. Scatter the chopped Italian flat-leaf parsley over the mussels and give everything a gentle toss. Ladle into deep bowls, making sure each serving gets plenty of broth. Serve immediately with lemon wedges and crusty baguette on the side.