White Wine Mussels

Let's Cook

1. Step 1.

   Scrub the mussels under cold running water, then remove the furry threads (the beard) by grabbing them between your thumb and forefinger and pulling down toward the hinged end of the shell. Use a paper towel to help grip the threads if needed. Discard any mussels with cracked shells or that remain open when tapped.

2. Step 2.

   Heat the olive oil, finely chopped garlic, and red pepper flakes in a large Dutch oven over medium-low heat. Cook, stirring occasionally, until the garlic is fragrant and just beginning to turn golden brown, about 4 minutes. Do not let the garlic burn.

3. Step 3.

   Add the dry white wine to the pot and increase the heat to high. Bring the wine to a boil and let it boil for 2 minutes to cook off some alcohol and concentrate the flavor.

4. Step 4.

   Stir in ⅛ teaspoon kosher salt, then add the cleaned mussels. Cover the pot with a lid and cook, stirring once or twice, until the mussel shells have opened, about 6 minutes. Use tongs to check; discard any mussels that remain closed after cooking.

5. Step 5.

   Add the cold unsalted butter to the pot and stir until melted and incorporated into the sauce, about 2 minutes. Remove from heat.

6. Step 6.

   Toss the mussels with the roughly chopped fresh parsley. Serve immediately with crusty bread and lemon wedges on the side, if desired.