Step by step

Method

4 steps

1. 1

   Rinse 2 lb fresh mussels under cold water. Scrub the shells and pull off any beards. Discard cracked shells and any open mussels that don't close when you tap them.

2. 2

   Warm 2 tablespoons olive oil in a large lidded pot over medium heat. Cook 1 small finely chopped shallot 2–3 minutes until soft. Stir in 4 thinly sliced garlic cloves and ¼ teaspoon red pepper flakes (optional) for 30 seconds until fragrant — don't brown the garlic.

3. 3

   Pour in 1 cup low-sodium vegetable or seafood broth and bring to a lively simmer. Add the mussels, cover, and steam 5–7 minutes, shaking the pot once halfway, until most shells open.

4. 4

   Discard any mussels that stay closed. Stir in 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Ladle mussels and broth into bowls with crusty bread for dunking. You want plump mussels in a garlicky broth (no wine) — not rubbery over-steamed seafood or a watery bland liquid.