Tender mussels steamed in a garlic white wine broth! This impressive dish might seem fancy, but it only takes a few minutes to whip up. Get all my quick tips for how to buy, clean, and cook mussels — trust me, it's easier than you think! Serve mussels with crusty bread, or make a batch of lemon rice so you can enjoy every drop of the delicious broth.
3tablespoonschopped fresh parsley for garnish,optional
1lemon,cut into wedges
1French baguette or rustic Italian bread,sliced, optional
Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes (or Aleppo pepper), if using. Cook, stirring frequently with a wooden spoon, until fragrant (manage the heat to make sure the garlic does not brown).
Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes or until the mussels open up (you can give them a quick stir midway through).
As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley.
Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges and French or Italian bread to the side.
Nutrition facts do not include the bread.
How to choose mussels: Mussels should smell like the ocean, not foul or "fishy." Shells should be intact with no cracked. Discard any mussels that remain open after a light tap with a fingernail — mussels that are open prior to cooking are either dead or dying.
What to serve with this mussels recipe: You don't need much more than some rustic crusty bread to sop up the sauce, or a batch of lemon rice.
Alcohol-free option: Swap the wine for an equal amount of broth, with a little lemon juice for acidity. You can also use fish stock or clam juice.