Steamed Mussels in White Wine

Instructions

1. 1

   Clean the mussels. Scrub the shells and remove any beards. Discard any mussels that are open and do not close when tapped.

2. 2

   Mince the garlic and finely chop the shallots. Chop the fresh parsley. Slice the lemon.

3. 3

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and chopped shallots and cook until softened, about 3-5 minutes.

   3 min

4. 4

   Pour in the dry white wine and bring to a simmer. Let it simmer for 2 minutes to allow the alcohol to cook off slightly.

   2 min

5. 5

   Add the cleaned mussels to the pot. Cover and steam over medium-high heat until the mussels open, about 5-7 minutes. Discard any mussels that remain closed.

   5 min

6. 6

   Stir in the butter and chopped fresh parsley. Squeeze the juice from half the lemon into the pot. Stir to combine.

7. 7

   Serve the mussels immediately with the broth. Garnish with remaining lemon wedges and serve with slices of baguette for dipping.

Perfect With