Moules Marinières: Steamed Mussels in White Wine and Herbs

Thoroughly clean the mussels under cold running water. Scrub off any dirt and remove the beards. Discard any mussels that are open and do not close when tapped.

In a large pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat. Add the finely chopped shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Pour in the dry white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes to allow some of the alcohol to evaporate.

Add the cleaned mussels to the pot, season with salt and black pepper, and stir gently. Cover the pot tightly and increase the heat to medium-high. Steam for 5-7 minutes, or until all the mussels have opened.

Discard any mussels that did not open. Stir in the freshly chopped parsley. Ladle the mussels and their fragrant broth into deep bowls. Serve immediately with crusty bread or French fries.