Ingredients:

  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup unsweetened white grape juice
  • 1/2 cup vegetable or seafood broth
  • 1 tbsp fresh lemon juice
  • 2 lbs fresh mussels, scrubbed and debearded
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Rinse the mussels under cold running water, scrub debris off the shells with a stiff brush, and remove the beards by pulling them toward the hinge. Discard any cracked or open mussels.
  2. Melt the butter in a large pot over medium heat. Add the minced garlic and diced shallots and sauté for 3–5 minutes until translucent and fragrant.
  3. Pour in the white grape juice and broth, increasing the heat to medium-high. Bring the liquid to a simmer.
  4. Add the cleaned mussels in a single layer, cover the pot immediately with a tight-fitting lid, and steam for 5–7 minutes without lifting the lid.
  5. Remove the lid, stir in the lemon juice and chopped parsley, then remove from heat and serve immediately.