Mussels in white wine

Ingredients

For 2 people

• 2 lb live mussels in shell, scrubbed and debearded
• 1/2 cup cold water, for rinsing
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 oz shallot, minced
• 2 tsp minced garlic
• 3/4 cup dry white wine
• 2 tbsp lemon juice
• 1/2 oz parsley leaves, chopped
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 2 slices crusty baguette, toasted (3 oz total)

Method

1. Sort and clean the musselsPut the 2 lb mussels in a large bowl with 1/2 cup cold water, swish them briefly to loosen grit, then lift them out and scrub the shells under cool running water. Pull off any beards. Discard any cracked mussels or any that stay gaping after a firm tap. Drain well so the steaming liquid stays focused and not diluted.
2. Sweat the shallotSet a 5- to 6-quart wide pot or Dutch oven over medium heat. Add 1 tbsp olive oil and 1 tbsp of the butter. When the butter melts, add the 2 oz minced shallot, 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes. Cook for 2 to 3 minutes, stirring often, until the shallot softens but does not brown.
3. Build the white wine brothStir in the 2 tsp minced garlic and cook for 30 seconds, just until fragrant. Add the 3/4 cup dry white wine and 2 tbsp lemon juice, then bring the liquid to a lively simmer and scrape up any browned bits from the bottom of the pot. Let it bubble for 1 minute so the raw alcohol edge softens before the mussels go in.
4. Steam the musselsAdd the drained mussels, cover the pot tightly, and cook over medium-high heat for 4 to 6 minutes. Shake the pot once halfway through so the shells redistribute and the mussels near the top get direct heat. While they steam, toast the 2 baguette slices until crisp for serving.
5. Finish the brothAs soon as most shells have opened, remove the pot from the heat. Use tongs to transfer the opened mussels to a serving bowl. Discard any unopened mussels. Return the broth to medium heat for about 1 minute, then whisk in the remaining 1 tbsp butter and half of the chopped parsley until the broth turns glossy and lightly emulsified. If it looks thin, simmer uncovered for another minute.
6. Serve immediatelyPour the hot broth over the mussels, scatter the remaining parsley over the top, and serve at once with the toasted baguette slices for dipping. Keep the mussels in a shallow bowl so the shells stay open and the broth pools underneath instead of disappearing at the bottom of a deep dish.