Steamed Mussels with Garlic White Wine Sauce

Ingredients

2 lb mussels
3 tbsp butter, unsalted
1 shallot, finely chopped
3 garlic cloves, very finely chopped
½ cup dry white wine
1 cup chicken broth
½ tsp red pepper flakes
¼ cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges, for serving

Directions

1. Scrub mussels with cool water and a brush and debeard, if needed. Place in a colander to drain.
2. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in shallots and garlic. Cook until softened, about 5 minutes.
3. Add the chicken stock, white wine, red pepper flakes, and mussels then give them a good toss. Cover the pot with its lid and cook 6-10 minutes until all the mussels have opened. If any mussels do not open, discard them.
4. Remove the pot from the heat and stir in parsley. Taste the broth, and then adjust to taste with salt and pepper.
5. Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges!