Ingredients:
- 2 lbs (900g – 1 kg) Fresh Mussels (Rinsed, de-bearded)
- 2 Tbsp (30g) Unsalted Butter, divided
- 1 large (or 2 small) Shallots, finely minced
- 3 cloves Garlic, minced
- 1 cup (240 ml) Dry White Wine (e.g., Sauvignon Blanc)
- 1/2 cup (120 ml) Chicken Stock or Water (Optional)
- 1/2 tsp Fine Sea Salt, to taste
- 1/4 tsp Freshly Ground Black Pepper, to taste
- 1/4 cup Fresh Parsley, roughly chopped, for finishing
Instructions:
- Clean the Mussels: Place mussels under cold running water. Scrub them lightly with a brush or against each other.
- De-beard and Inspect: Remove the hairy 'beard' by pulling sharply toward the hinge. Tap any open mussels; discard if they do not close within 30 seconds, or if shells are cracked. Discard any dead or broken mussels.
- Prep Aromatics: Finely mince the shallots and garlic, and roughly chop the parsley.
- Sauté Aromatics: Melt 1 tablespoon of butter in the large pot over medium heat. Add the minced shallots and cook gently for 3–5 minutes until softened and translucent.
- Add Garlic: Stir in the garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
- Deglaze with Wine: Pour in the white wine (and stock/water, if using). Bring the liquid to a rolling simmer and allow it to cook rapidly for 2 minutes to reduce slightly and burn off the alcohol.
- Add Mussels and Season: Tip the cleaned mussels into the pot. Season immediately with salt and pepper.
- Steam: Cover the pot tightly with the lid. Increase the heat to high. Steam for 5–7 minutes. Shake the pot vigorously halfway through cooking to ensure even exposure to the steam.
- Finish the Broth: Remove the pot from the heat. Stir in the remaining 1 tablespoon of cold butter until melted and emulsified, adding richness and gloss. Stir in most of the chopped parsley.
- Final Discard and Serve: Discard any mussels that remain tightly closed. Ladle the Steamed Mussels and the beautiful, fragrant broth immediately into warm serving bowls. Garnish generously with the remaining fresh parsley.