1 1/2 cups dry white wine (like Sauvignon Blanc or Pinot Grigio)
1/2 cup low-sodium chicken or vegetable broth
1/4 teaspoon red pepper flakes (optional)
1/2 cup fresh parsley, roughly chopped
Freshly cracked black pepper, to taste
1 large baguette, for serving
Instructions
Clean the mussels by scrubbing under cold water and removing the 'beard'. Discard any cracked or open mussels that don't close when tapped.
In a large pot or Dutch oven, melt 2 tbsp butter with olive oil over medium heat. Add shallots and cook for 3-4 minutes until soft. Add garlic and red pepper flakes and cook for 1 minute more until fragrant.
Pour in the white wine, increase heat to medium-high, and simmer to reduce by one-third, about 3-4 minutes. Add the broth and bring back to a simmer.
Add the cleaned mussels to the pot, stir gently, and cover with a tight-fitting lid. Steam for 5-7 minutes, shaking the pot once or twice, until most mussels have opened.
Using a slotted spoon, transfer the opened mussels to serving bowls. Discard any that remained closed.
Return the pot of broth to low heat. Whisk in the remaining 2 tbsp of butter and the chopped parsley until the sauce is glossy and slightly thickened.
Pour the sauce over the mussels. Season with black pepper and serve immediately with crusty bread.
Notes
The most critical step is cleaning the mussels properly. Discard any with cracked shells or that do not close when tapped firmly. This ensures food safety and the best flavor.