Mussels in White Wine Sauce

Cleaning the Mussels Clean the mussels by scrubbing them under cold water and removing any beards or barnacles. Discard any mussels with cracked or open shells.

Preparing the Sauce In a large pot, heat the butter (2 tablespoons) and olive oil (1 tablespoon) over medium heat. Add the shallots (2) and garlic (3 cloves), and sauté until fragrant and translucent.

Cooking the Mussels Pour in the white wine and bring to a simmer. Add the mussels to the pot, cover, and cook for 5-7 minutes until the mussels have opened. Discard any mussels that have not opened.

Seasoning the Sauce Season the sauce with salt and pepper to taste. Stir in the chopped parsley (½ cup).

Serving the Dish Serve the mussels in bowls, with the sauce spooned over the top. Serve with crusty bread and lemon wedges on the side.