Garlic Butter Mussels

Instructions

1. Sort through the mussels and discard any that are open and don’t close when tapped firmly on the counter. Pull off any beards (the stringy fibres poking out of the shell) and give them a good scrub under cold running water.

2. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute, stirring often, until fragrant but not browned.

3. Pour in the white wine (or bone broth) and let it bubble for 30 seconds to cook off the alcohol.

4. Add all the mussels at once and cover with a tight-fitting lid. Steam for 4–5 minutes, shaking the pot once or twice, until the shells have opened wide.

5. Remove from the heat. Discard any mussels that haven’t opened — don’t force them.

6. Pour in the heavy cream and stir gently through the broth. Season with salt and pepper to taste.

7. Serve immediately in deep bowls, spooning plenty of the garlic butter broth over the mussels. Garnish with fresh parsley and lemon wedges on the side.

Tips

• Buying mussels: Look for tightly closed shells or ones that close when tapped. They should smell like the sea, not fishy. Use them the same day you buy them.
• Wine substitute: Bone broth works well if you want to skip alcohol entirely. The wine adds acidity and depth, but the dish is still excellent without it.
• The broth is the star. Don’t waste it — use a spoon or dip crispy pork rinds into it.
• Storage: Mussels are best eaten immediately. Leftovers keep in the fridge for 1 day — reheat gently to avoid rubbery texture.