Steamed Mussels

1. 1
   prep · ~5 min

   Clean and debeard the mussels.

   1.Rinse mussels under cold running water, scrubbing shells with a brush to remove grit.

   2.Pull off any fibrous beards attached to the shell by tugging toward the hinge.

   3.Tap any open mussels on the counter; discard those that don't close within 10 seconds.

   TIPDo not soak mussels in fresh water — they close up and won't release the sand. Rinse just before cooking.
2. 2
   saute · ~5 min

   Sauté the shallots and garlic.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add chopped shallots and cook until soft and translucent (3-4 min).

   3.Add sliced garlic and sauté until fragrant (1 min).

   TIPKeep heat at medium — garlic browns fast and turns bitter.
3. 3
   boil · ~2 min

   Deglaze with white wine and bring to a boil.

   Pour in the white wine and bring to a rolling boil over medium-high heat. Let the wine bubble for 1 minute to cook off the raw alcohol taste.

4. 4
   steam · ~5 min

   Steam the mussels.

   1.Add cleaned mussels to the pot and cover tightly with a lid.

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

   3.Remove lid once all mussels have opened wide.

   TIPShaking the pot mid-steam redistributes the mussels so they all open evenly. Discard any that stay shut — they were dead before cooking.
5. 5
   mix · ~1 min

   Finish with butter, lemon, and parsley.

   1.Remove pot from heat and add the cold butter, letting it melt into the broth.

   2.Squeeze in lemon juice and sprinkle with chopped parsley and black pepper.

   3.Gently stir to coat the mussels in the sauce.

   TIPCold butter emulsifies into the hot broth, creating a silky, glossy sauce. Don't skip this step.
6. 6
   serve

   Ladle mussels and broth into bowls and serve immediately with crusty bread.

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