Steamed Mussels

Instructions

1. 1

   Prepare the Mussels

   • Rinse the mussels under cold running water. Place them in a large bowl or colander.
   • Scrub the shells with a stiff brush to remove any grit or barnacles.
   • To debeard, firmly pull the fibrous 'beard' from the side of the shell towards the hinge until it detaches.
   • Inspect each mussel. Discard any with cracked or broken shells. If a mussel is open, tap it firmly on the counter. If it doesn't close within a minute, discard it.
2. 2

   Sauté Aromatics

   • In a large stockpot or Dutch oven with a tight-fitting lid, melt the butter over medium heat until it shimmers.
   • Add the finely minced shallots and cook, stirring occasionally, for 3-4 minutes until they soften and become translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant. Be careful not to let it brown.
3. 3

   Deglaze and Build Broth

   • Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
   • Increase the heat to medium-high and bring to a simmer. Let it bubble for 2-3 minutes to cook off the alcohol.
   • Stir in the chicken broth, salt, and freshly ground black pepper. Bring back to a gentle simmer.
4. 4

   Steam the Mussels

   • Carefully add the cleaned mussels to the pot. Give them a gentle stir to coat in the broth.
   • Cover the pot with the lid and let the mussels steam for 5-8 minutes.
   • Halfway through, give the pot a gentle but firm shake (while holding the lid on) to redistribute the mussels and ensure even cooking.
   • The mussels are cooked when the vast majority of their shells have opened wide.
5. 5

   Finish and Serve

   • Remove the pot from the heat. Using a slotted spoon, discard any mussels that remained closed after cooking.
   • Stir in the fresh chopped parsley.
   • Ladle the mussels and the delicious broth into large, shallow bowls.
   • Serve immediately with lemon wedges on the side and plenty of crusty bread for dipping.