Mussels are so easy to make and a guaranteed decadent show-stopper!

Eat like a refined fisherman with this tasty lectin-free seafood recipe… so simple, you’ll be wondering why you’ve been ordering this at French bistros and not making it yourself!

Course Main Course

Prep Time 10

Cook Time 10

Total Time 20

Mussels have funny little beards, just as a fisherman would?! For some reason I imagine all fisherman having beards keeping warm with cold ocean fronts. Just like beards, they are funny scruffy little tufts that stick out from the shell.
Lightly tug and voila they come off like just like that! Give a light scrub to each mussel as well to get anything off the sides that may have collected. Don’t get crazy here, just a light clean. Set aside.
Heat a dutch oven or large pot on the stovetop at medium-high with butter.
Mince shallots and garlic and add to the pot. Give a stir with a wooden spoon. Once the mixture looks golden, add mussels in. Then pour in white wine. Give it another stir.
Place a lid on top of the pot and let it cook. After 3-5 minutes, take off the lid and give it a peek. Mussels should have opened up.
Depending on your stovetop you may need just one more minute of closed lid. If the majority have opened, remove mussels from heat.
Tong or spoon out mussels into a bowl. Once all are transferred, take a ladle and scoop out the au jus onto the mussels, as much as desired. Make sure to get the yummy tidbits of shallot and garlic at the bottom. Evenly disperse over the mussels.
Chop up some Italian parsley and sprinkle over the top, along with Maldon (yes, a specific salt! coarse and refined all at once).