I adore mussels. Briny, plump, impossibly tender made for tearing off hunks of sourdough and sopping up every last drop of their luscious broth. Simple, quick, and utterly satisfying.
Ingredients
- 2 tbsp butter
- 4 large garlic cloves, minced
- 1 large shallot or onion, halved and thinly sliced
- A good pinch of salt
- 1.3 kg mussels, scrubbed and debearded
- 1 cup chicken or vegetable broth
- ½ cup dry white wine
- 1 capsicum, diced
- 3 tbsp fresh parsley, chopped (optional)
To Serve
- 1 lemon, cut into wedges
- 1 French baguette or rustic Italian bread, sliced
Method
- Prep the mussels – Rinse them under cold running water, scrubbing until clean. Discard any that won’t close when tapped. Remove the beards.
- Sauté – Melt the butter in a large pot over medium-high heat. Add the garlic, shallots, and capsicum. Season generously with salt.
- Steam – Toss in the mussels, stir, then pour in the broth and wine. Cover and steam for 5–6 minutes, giving them a shake halfway through. The second the shells pop open, they’re done.
- Finish – Take the pot off the heat, stir in the parsley, and serve immediately.
- Devour – Ladle the mussels into deep bowls, drizzle with fresh lemon, and let that glorious broth meet torn bread.
Serve with crisp white wine, and don’t hold back.
