Ingredients:

  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp shallots, finely diced
  • 1 pinch salt
  • 1 cup fish stock with lemon juice
  • 2 lbs fresh mussels, scrubbed and debearded
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1 lemon, cut into wedges

Instructions:

  1. Rinse the 2 lbs of mussels under cold running water, scrub debris off the shells with a vegetable brush, and pull away the beards toward the hinge; discard any mussels that are cracked or remain open when tapped.
  2. Melt 3 tbsp unsalted butter in a large pot or deep skillet over medium heat.
  3. Add 2 tbsp finely diced shallots and 4 cloves minced garlic, stirring for about 2 minutes until fragrant and translucent.
  4. Pour in 1 cup fish stock with lemon juice and add a pinch of salt; increase heat to medium-high and bring the liquid to a gentle simmer.
  5. Carefully pour the cleaned mussels into the pot, immediately cover with a tight-fitting lid, and steam for 5 to 8 minutes without lifting the lid frequently.
  6. Once the majority of the shells have opened wide and the meat is plump and opaque with an internal temperature of 145°F/63°C, remove the pot from the heat entirely.
  7. Stir in 1/4 cup chopped parsley and 1 tbsp fresh lemon juice to emulsify the sauce.
  8. Discard any mussels that remained tightly closed after steaming and serve immediately with lemon wedges.