Simple Garlic & Herb Mussels

1. 1
   prep · ~10 min

   Clean and sort the mussels.

   1.Place mussels in a large bowl of cold water and soak for 10 minutes to expel any grit.

   2.Scrub shells with a brush and pull off the beards.

   3.Discard any mussels that are cracked or stay open when tapped.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Melt butter in a large, heavy-bottomed pot over medium heat.

   2.Add diced onion and cook until softened and translucent (3-4 min).

   3.Add sliced garlic and a pinch of chili flakes, sauté until fragrant but not brown (30-45 sec).

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium and stir often.
3. 3
   simmer · ~2 min

   Build the steaming broth.

   1.Pour in the white wine and water.

   2.Add fresh thyme leaves and a pinch of salt.

   3.Bring to a rapid simmer and let bubble for 1 minute to cook off the raw alcohol.
4. 4
   steam · ~5 min

   Steam the mussels until they open.

   1.Add the cleaned mussels to the pot in an even layer.

   2.Cover tightly with a lid.

   3.Steam for 4-5 minutes, shaking the pot once halfway through.

   4.Mussels are done when shells have fully opened.

   TIPDiscard any mussels that refuse to open after cooking — they were dead before hitting the pot and aren't safe to eat.
5. 5
   mix · ~1 min

   Finish the dish.

   1.Remove the pot from heat.

   2.Squeeze fresh lemon juice over the mussels.

   3.Scatter the chopped parsley and crack black pepper on top.

   4.Toss gently to coat everything in the broth.
6. 6
   serve

   Serve immediately with crusty bread.

   Ladle mussels and broth into wide, shallow bowls. Serve with thick slices of crusty bread on the side for soaking up the garlic-herb broth.

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