1 tablespoon
fresh lemon juice, (from 1 large lemon)
¼ cup
minced flat-leaf parsley
Crusty bread, for serving
Method
Melt the butter in a large pot over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the mussels and cook, stirring constantly, for 1 about minute.
Reduce the heat to low. Pour in the white wine and bring to a simmer. Cover and cook until the mussels have opened, about 5 minutes. Using a slotted spoon, transfer the mussels to a large bowl, reserving the liquid in the pot and discarding any mussels that didn’t open.
Increase the heat to medium and return the liquid to a simmer. Cooking until the liquid has reduced by ⅓, about 5 minutes. Remove from the heat and stir in the lemon juice and parsley.
Ladle the wine sauce over the mussels, being careful not to scoop up anything from the bottom of the pot. Serve immediately with crusty bread on the side.