Ingredients:

  • 2 lbs fresh mussels
  • 2 cups cold water
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 cup vegetable stock with lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp cracked black pepper

Instructions:

  1. Rinse the mussels under cold running water, scrubbing debris off the shells with a small brush or sponge and pinching away the beards. Discard any mussels that are open and do not close when tapped.
  2. Place a large pot or Dutch oven over medium heat and add the olive oil and 4 tbsp unsalted butter. Once the butter has melted and begins to foam, add the minced garlic and stir constantly for 60 to 90 seconds until fragrant and translucent, ensuring the garlic does not turn brown.
  3. Increase the heat to medium-high and pour in the 1 cup vegetable stock with lemon juice. Bring the liquid to a simmer.
  4. Carefully add the cleaned mussels to the pot and immediately cover with a tight-fitting lid. Steam for 5 to 7 minutes until the majority of the shells have opened and the mussels reach an internal temperature of 145°F (63°C).
  5. Remove the lid and stir in the fresh parsley and cracked black pepper, tossing once more to coat the mussels in the buttery emulsion.