Steamed Mussels

Rinse the mussels under cold water and remove any broken shells or debris.

In a large pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.

Add the white wine, chicken broth, lemon juice, salt, and pepper to the pot. Stir to combine and bring to a boil.

Reduce the heat to low and add the mussels to the pot. Cover the pot with a lid and steam the mussels until they open, about 5-7 minutes.

Check the mussels for doneness by inserting an instant-read thermometer into the thickest part of the mussel. The internal temperature should be 145 F (63 C).

Once the mussels are cooked, remove them from the pot and discard any that did not open.

Strain the broth through a fine-mesh sieve into a bowl, discarding the solids.

Add the parsley and thyme to the broth and stir to combine.

Serve the mussels with the flavorful broth spooned over the top.

Garnish with additional parsley and lemon wedges, if desired.

Let the mussels rest for 2-3 minutes before serving to allow the flavors to meld together.