Ingredients:

  • 3 tbsp unsalted butter
  • 2 large shallots, finely minced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 tbsp fresh lemon juice
  • 2 lb fresh mussels, scrubbed and debearded
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place mussels in a colander and rinse under cold running water. Use a small brush or sponge to scrub grit off the shells. Pull any beards firmly toward the hinge of the mussel to remove them. Discard any mussels with cracked shells or any that are open and do not close when tapped.
  2. Place a large stock pot over medium heat and melt 3 tbsp unsalted butter until it begins to foam.
  3. Add the minced shallots and sauté for 2-3 minutes until translucent and fragrant, but not browned.
  4. Stir in the minced garlic and cook for 30-60 seconds.
  5. Pour in 1 cup vegetable broth and 1 tbsp lemon juice, stirring to scrape up any browned bits from the bottom of the pot.
  6. Carefully pour the cleaned mussels into the simmering broth. Immediately cover the pot with a tight-fitting lid and increase heat to medium-high.
  7. Steam for 5 to 7 minutes until the majority of the shells have opened wide and the internal temperature reaches 145°F (63°C).
  8. Discard any mussels that remain closed after steaming. Turn the heat to low.
  9. Stir in 1/4 cup heavy cream and 1/4 cup chopped parsley. Stir gently for 1 minute until the broth is velvety and heated through.
  10. Season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper, adjusting salt only after tasting the broth.