White Wine Butter Mussels

Ingredients

• $2.2$ lbs live mussels
• 1 tbsp olive oil (plus extra for bread)
• 1 small red onion, finely diced
• 4 garlic cloves, crushed
• 3 tbsp unsalted butter
• $1/2$ cup dry white wine
• 1 tbsp fresh parsley, finely chopped
• A squeeze of fresh lemon juice
• 1 baguette, sliced

Instructions

1. Clean the Mussels: Rinse the mussels under cold running water. Use a stiff brush to scrub the shells clean. To de-beard the mussels, pull the stringy “beard” out of the shell in an upward motion. Discard any mussels that are open and do not close when tapped.
2. Toast the Bread: Slice the baguette and drizzle the pieces with a little olive oil. In a separate skillet over low heat, toast the bread for several minutes on each side until golden and crispy. Set aside.
3. Sauté Aromatics: In a large, deep pot or Dutch oven, heat 1 tbsp olive oil over medium-low heat. Add the diced onion and crushed garlic. Cook for about 5 minutes until they are soft and fragrant. Stir often to prevent the garlic from burning.
4. Build the Sauce: Increase the heat to medium and pour in the white wine. Let it simmer for 3 minutes, allowing the liquid to reduce by about half. Reduce the heat back to low and stir in the butter until it has completely melted.
5. Steam the Mussels: Increase the heat to medium. Add the cleaned mussels to the pot and stir to coat them in the sauce. Place the lid on tightly and let the mussels steam for 5 to 7 minutes. Give the pot a shake a few times during cooking to help the mussels open.
6. Serve: Remove the pot from the heat. Discard any mussels that remain closed. Sprinkle the open mussels with fresh parsley and a squeeze of fresh lemon juice. Serve the mussels immediately in bowls with the flavorful broth and the crispy baguette for dipping.