Directions
Prepare the Mussels
Scrub and debeard mussels under cold water. Discard any open ones that don’t close when tapped.
Make the Garlic Butter Base
In a large pot or deep skillet, melt butter with olive oil.
Add onion, garlic, and red bell pepper. Sauté until softened and fragrant.
Steam Mussels
Add mussels and pour in white wine (or seafood stock).
Cover with a lid and cook 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed.
Finish & Serve
Season with black pepper, toss gently in the garlic butter sauce.
Transfer to a rustic metal bowl, sprinkle with fresh parsley, and serve with lemon wedges.
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