Steamed Mussels in White Wine

Step by stepInstructions

1. Discard any mussels that are open and don't close when tapped.
2. Melt the butter in a large pot over medium heat; cook the shallots until soft, about 3 minutes.
3. Add the garlic and cook 30 seconds; pour in the wine, broth, bay leaf, and red pepper flakes.
4. Bring to a boil, add the mussels, cover, and steam 5-7 minutes, shaking once, until all the shells open.
5. Discard any unopened mussels, toss with parsley, and serve in bowls with the broth and crusty bread.