- 3 pounds mussels
- 3 tablespoons unsalted butter
- 1 shallot, cut into thin rings
- 2 garlic cloves, minced
- 1/2 cup white wine
- 3/4 cup low-sodium chicken broth
- Coarse salt and ground pepper
- 3 tablespoons chopped fresh parsley
- Crusty bread, for serving
- 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.