Ingredients:

  • 2 pounds fresh mussels, cleaned and debearded
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • Juice of 1 lemon
  • 1 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons olive oil

Instructions:

  1. Rinse the mussels under cold water, scrub the shells, and remove any beards.
  2. Heat olive oil and 2 tablespoons of butter in a large sauté pan over medium heat.
  3. Sauté minced garlic and red pepper flakes (if using) until fragrant, about 1 minute.
  4. Add cleaned mussels to the pan and pour in the white wine and lemon juice. Stir gently to combine.
  5. Increase heat to medium-high and cover the pan. Cook for 5-7 minutes, shaking the pan occasionally, until mussels open.
  6. Remove from heat once mussels are open. Discard any that remain closed. Stir in remaining butter, chopped parsley, salt, and black pepper.
  7. Transfer mussels to a serving dish, ladle sauce over, and garnish with extra parsley and lemon wedges.