2 lbs mussells
6 tbsp cold butter in 6-10 pieces
1/2 cup shallots
6 cloves garlic
Red pepper flakes
10 tbsp white wine
6 tbsp parsley
Lemon zest from 1 lemon
Heat a large, dry cast-iron skillet or alternative saute pan over high heat. Once it’s very hot, add the butter , shallots, garlic and stir for 30 seconds
Add mussels, spreading them out evenly.
Cook,stirring slowly , for 1½ to 2 minutes, until the mussels’ shells begin to open.
Add wine (lots of steam happening), parsley and lemon zezt , and put the top on, cook for an additional minute covered and then take off heat.
Continue to cook for 1 to 2 minutes, moving the pan, until the mussels have fully opened.
Taste broth for salt
Serve right away, in the skillet, discarding any that have not opened.
A twist to this recipe is to halve the butter originally and then add 6 tbsp of whipping cream at the same time as you would the minced parsley (no substitues as double cream or whipping will boil rather than seperate as it would were a lighter cream substituted)
