Ingredients:

  • 2 pounds (900g) fresh mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken or vegetable broth (low sodium preferred)
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/4 cup (57g) unsalted butter, cut into cubes
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving (like a baguette or sourdough)

Instructions:

  1. Rinse and scrub the mussels under cold water. Debeard them by pulling the 'beard' (byssal threads) towards the hinge of the shell. Discard any mussels that are open and do not close when tapped.
  2. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Pour in the white wine and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add the mussels to the pot. Cover with the lid and steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
  5. Remove the pot from the heat. Stir in the lemon juice, butter, and parsley. Season with salt and pepper to taste.
  6. Ladle the mussels and broth into bowls. Garnish with extra parsley and serve with crusty bread for soaking up the delicious sauce. Enjoy your Tasty Lemon Garlic Butter Mussels.