White Wine Mussels

Let's Cook

1. Step 1.

   Heat 2 tablespoons olive oil with 4 finely chopped garlic cloves and ¼ teaspoon red pepper flakes in a large Dutch oven over medium-low heat until the garlic is just beginning to turn golden brown, about 4 minutes.

2. Step 2.

   Add 2 cups dry white wine and ¼ teaspoon kosher salt, increase heat to medium-high, and bring to a boil. Boil for 2 minutes.

3. Step 3.

   Add 4 pounds scrubbed and debearded mussels to the pot, cover, and cook, stirring once or twice, until the shells open, about 6 minutes. Discard any mussels that remain closed.

4. Step 4.

   Uncover the pot, add 3 tablespoons cold unsalted butter, and cook for 2 minutes, stirring constantly until the butter is melted and the sauce is slightly thickened.

5. Step 5.

   Remove from heat, toss with ¼ cup roughly chopped fresh flat-leaf parsley, and serve immediately with crusty bread and lemon wedges if desired.