Mussels Steamed in White Wine

Prepare the Mussels

1. Clean the mussels under cold running water, removing any grit or debris from the shells.Debeard the mussels by pulling off the fibrous threads protruding from the shells.

Cook the Aromatics

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté until softened and fragrant, about 2 minutes.

Steam the Mussels

1. Increase the heat to medium-high and pour in the white wine.
2. Add the cleaned mussels to the pot and cover with a lid. Steam the mussels until they open, about 5-7 minutes. Discard any mussels that do not open.

Season and Serve

1. Once the mussels have opened, remove the pot from the heat. Season the mussels with salt and pepper to taste and sprinkle with chopped parsley.
2. Serve the mussels hot with crusty bread to soak up the delicious broth.