2 C your preferred dry white—I like a Pinot Grigio that’s heavy on the citrus. Sauvignon blanc and Chardonnay both work as well. Choose a bottle you’d happily drink and pour yourself a glass while prepping for best results.
1 lemon – cut into 1/4″ wheels
¼ C grated parmesan
½ bunch Italian parsley, chopped fine
2 vine ripe tomatoes, seeded, small dice
1 French baguette, toasted (If you’re in the vicinity of Worcester, I’d head to Birch Tree Bread Company)
Directions
Clean your mussels
Heat a medium stockpot to medium/high heat, add 1 T olive oil and 1 T butter, sauté onions until translucent
Add spices, stirring with a wooden spoon until fragrant
Add 1 1/2 T butter, 1/2 T olive oil and garlic paste, stir until fragrant, and quickly add 2 C white wine.
Add lemons and mussels, cover and simmer 5-6 minutes until mussels have fully opened.
Remove lid, add parmesan, parsley, and tomato, toss to evenly coat mussels.
Divide mussels and broth evenly into 4-6 bowls. Serve with a good hunk of baguette and enjoy.