Mold Detox Friendly 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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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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