Ingredients:

  • 2 pounds fresh mussels, cleaned and debearded
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup heavy cream (optional for a richer broth)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Rinse mussels under cold water, scrubbing any debris and removing beards.
  2. Discard any open mussels that do not close when tapped.
  3. In a large pot, heat olive oil over medium heat.
  4. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1-2 minutes).
  5. Pour in the white wine, stirring to combine.
  6. Increase the heat to high and add the cleaned mussels, tossing gently to coat.
  7. Cover the pot with a lid and steam mussels for 5-7 minutes, or until they open.
  8. Shake the pot occasionally to ensure even cooking.
  9. Once mussels are open, remove from heat, add heavy cream (if using), and chopped parsley.
  10. Season with salt and pepper to taste.
  11. Transfer mussels to a serving bowl with broth, and serve with lemon wedges on the side.