Ingredients:

  • 2 lbs fresh rope-grown mussels
  • 2 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 2 large shallots, finely minced
  • 4 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 0.5 lemon, zested and juiced
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Rinse the mussels under cold running water in a colander. Scrub any grit off the shells and remove the 'beard' by tugging it toward the hinge. Discard any mussels that remain open after being tapped.
  2. Place a large Dutch oven or deep skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Sauté the minced shallots and sliced garlic for 2 minutes until translucent and aromatic, but not browned.
  3. Increase the heat to high. Pour in the dry white wine and add the red pepper flakes. Bring the liquid to a rapid simmer.
  4. Add the mussels to the pot in an even layer and cover tightly with a lid. Steam for 3 to 5 minutes, or until the shells have opened.
  5. Remove the lid and reduce heat to low. Whisk in the remaining 1 tablespoon of cold butter to emulsify the sauce. Remove from heat.
  6. Stir in the fresh parsley, lemon juice, and lemon zest. Season with sea salt and black pepper to taste. Discard any mussels that did not open during cooking and serve immediately.