Steamed Mussels in White Wine Broth

Ingredients

• 3 lbs mussels, scrubbed and debearded
• 2 tbsp olive oil
• 1 shallot, diced
• 3 cloves garlic, minced
• 1 cup dry white wine (or chicken broth)
• 2 tbsp dairy-free butter
• fresh parsley, chopped
• lemon wedges

Method

1. 1

   Discard any mussels that are already open and don't close when tapped — those are dead and shouldn't be cooked.

2. 2

   Heat olive oil in a large pot over medium heat, sauté shallot and garlic 2-3 minutes until fragrant.

3. 3

   Add wine, bring to a simmer, then add the mussels, cover, and steam 5-7 minutes, shaking the pot occasionally, until the shells open.

4. 4

   Discard any mussels that remain tightly closed after cooking — this is a food safety rule, not a preference; a mussel that won't open was dead before it went into the pot and shouldn't be eaten.

5. 5

   Stir in dairy-free butter and parsley, and serve with lemon wedges.