Steamed Mussels

Clean the mussels. Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Pull off the “beards” (hairy threads attached to the mussels) by pinching or using a small knife. Discard any mussels that are cracked, not fully closed, or do not close when you give them a gentle tap with your fingernail.

Soften the aromatics. In a large Dutch oven or 6-quart cooking pot, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high until shimmering. Add the garlic and shallots. Season with a good pinch of salt, the Italian seasoning, and red pepper flakes (or Aleppo pepper). Cook, stirring frequently, until fragrant (manage the heat to make sure the garlic does not brown).

Steam the mussels. Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5 to 6 minutes, or until the mussels open up (you can give them a quick stir midway through).

Finish and serve. As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley. Transfer the mussels and broth to serving bowls and serve immediately, with lemon wedges and crusty bread on the side.