Ingredients:

  • 1 kg (2.2 lb) Fresh Mussels, cleaned and de-bearded
  • 120 mL (1/2 cup) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 60 mL (1/4 cup) Low-Sodium Chicken or Vegetable Broth
  • 60 g (4 Tbsp) Unsalted Butter
  • 1 Shallot, finely minced
  • 4 cloves Garlic, finely minced
  • 1 g (1/2 tsp) Dried Thyme (optional)
  • 30 g (1/4 cup) Fresh Parsley, chopped
  • 15 g (1/4 cup) Grated Parmesan Cheese (optional)
  • 1/2 Lemon, juiced
  • 1 Baguette or Crusty Bread, sliced (for dipping)

Instructions:

  1. Thoroughly rinse the mussels under cold water. Scrub the shells and use a sharp tug to remove the 'beard' (fibers). Discard any mussels that are cracked or remain open when tapped.
  2. Melt the butter in a large stock pot or Dutch oven over medium heat. Add the minced shallot and cook for 2 minutes until translucent. Add the minced garlic and thyme (if using), cooking for 1 minute until fragrant—do not allow the garlic to brown.
  3. Pour in the white wine and broth. Bring the mixture to a rolling simmer and cook for 1 minute to reduce the alcohol.
  4. Immediately add all the cleaned mussels to the pot. Cover tightly and cook over medium-high heat for 4 to 6 minutes.
  5. When the steaming time is complete, remove the lid. The mussels are ready when all shells have fully opened. Gently stir the mussels once to coat them evenly in the garlic butter sauce. Crucially, discard any mussels that did not open.
  6. Stir in the fresh parsley and lemon juice. Transfer the mussels and the broth immediately to serving bowls. Garnish with grated Parmesan cheese and serve piping hot with crusty bread for dipping.