Ingredients:
- 2-3 Tbsp. Olive Oil
- 6 lg. garlic cloves, minced
- 1 lg. shallot or red onion, thinly sliced
- Kosher salt
- 2 tsp. Italian seasoning,
- 1 tsp. red pepper flakes
- 3 lbs. mussels
- 1½ cups chicken or vegetable broth
- ½ cup dry white wine
- 3 Tbsp. chopped fresh parsley for garnish
- 4 Tbsp. butter
- 1 lemon, cut into wedges
- French baguette or rustic Italian bread
Directions:
- Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear.
- Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
- In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high heat.
- Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes. Cook, stirring frequently with a wooden spoon, until fragrant.
- Add the mussels and stir them around a bit, and then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes or until the mussels open up.
- As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley and butter.
- Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges and French or Italian bread.
