• 1 pound mussels
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup (2 ounces) chopped shallot or onion
  • 3 to 5 cloves garlic, minced
  • 1 cup dry white wine
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • Kosher salt, if needed


  1. Rinse the mussels, scrape the exteriors of any that have little barnacles on them, and pull or cut off any beards. Check over the mussels to look for “gapers” — mussels that are open. Tap or gently squeeze any open ones and see if they start to close; the movement might be subtle. If there is no response, the mussel is probably no longer alive, so toss it out.
  2. In a large pot with a lid over medium heat, melt 1 tablespoon of the butter. Add the shallot and garlic and cook, stirring, until soft and fragrant but not browned, about 5 minutes. Increase the heat to high, add the wine and simmer until the wine is reduced by about half, about 5 minutes.
  3. Add the mussels to the pot, cover and cook, shaking the pot every few moments, as though you’re making popcorn. Cook for 4 to 5 minutes, until most of the mussels have opened. If there are many mussels still closed, cook for another 30 seconds or so; don’t worry too much about overcooking the mussels, as they are fairly forgiving.
  4. Toss in the parsley and stir the mussels a bit to distribute the herbs. Lift out the mussels with tongs or a big slotted spoon and divide them between two big bowls. Taste the broth and season with salt, if needed. If the flavor is concentrated and delicious, swirl in the remaining 1 tablespoon butter and pour it over the mussels. If the broth seems a bit bland, simmer it for a few more seconds to reduce and concentrate the flavor, and then add the butter and pour it over the mussels. Taste, and season with more salt, if desired. Serve warm.

(Sourced from Washington Post)

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