Ingredients

 

2 pounds mussels, cleaned

2 tablespoons butter

2 tablespoons olive oil

1 shallot, diced

4 cloves of garlic, finely chopped 

1/2 cup dry white wine

1 ½ cup chicken stock

1/2 teaspoon salt

1/4 cup chopped fresh parsley

Lemon wedges and crusty bread for serving

 

Instructions

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Melt butter in a large pot over medium heat. Once melted, add the olive oil and stir in the salt, shallot and garlic. Cook about 5 minutes.

Add the mussels and give them a good toss. Add the white wine and chicken stock and cover the pot. Cook 3-4 minutes then toss the mussels again. Place the lid back on the pot and cook for another 4-6 minutes.

 

Remove the pot from the heat, add the parsley and toss. Remove any mussels that have not opened. 

 

Serve with the lemon wedges and crusty warm bread.