Steamed Mussels with Wine, Garlic, and Parsley

4 Servings

• 4 pounds mussels
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 6 cloves garlic, finely chopped
• 4 medium shallots, thinly sliced
• ¼ teaspoon crushed red pepper flakes
• 1½ cups dry white wine
• ¾ cup chopped fresh parsley
• 1 baguette

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes, and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase heat to high and cover the pot. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls.

Slice or tear the baguette into pieces. Serve alongside, and use it to soak up the broth.

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