Hazelnut Free Garlic Butter Mussels in Herb Broth
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Learn more →Ingredients
4 servings
- 4 lbs fresh mussels
- 4 tbsp grass-fed butter
- 6 cloves garlic, thinly sliced
- 2 medium shallots, finely chopped
- ¼ tsp red pepper flakes
- 1 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ tsp lemon zest
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh thyme leaves
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the mussels in a colander and rinse under cold running water. Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Pull off any fibrous beards by gripping them firmly and tugging toward the hinge end of the shell.
- 2
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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