Watch Everyday Food editor Sarah Carey make classic bistro mussels in white wine; learn how to sort and prep mussels properly, and how to know when they’re done.
Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
Add white wine and chicken broth. Bring to a simmer over high.
Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels. (It's not unusual to lose a small portion of mussels at this point.)
Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.
For a tomato version, you can substitute 1 1/4 cups marinara for the chicken broth in this dish.