Lemon Garlic Butter Mussels

Tap each mussel sharply on the counter. A live mussel will slowly close within 30 seconds. Discard any that stay open, have cracked shells, or smell off.

Scrub the shells under cold running water with a stiff brush. Remove the beard (byssus thread) by gripping it firmly and pulling toward the narrow end of the shell. Rinse clean and keep refrigerated until ready to cook.

Heat a large heavy pot or Dutch oven over medium heat. Add 3 tablespoons of butter and let it foam gently. Add the minced garlic and cook for 60-90 seconds, stirring constantly, until translucent and fragrant — do not let it brown or burn.

Add red pepper flakes (if using) and stir for 15 seconds. Pour in the white wine, bring to a simmer, and cook for 2 minutes to cook off the alcohol. Add the lemon zest and half the lemon juice; stir to combine.

Add all the drained mussels at once. Immediately put the lid on and turn the heat to high. Cook for 4-6 minutes without lifting the lid. At 4 minutes, check: most shells should be open. If not, replace the lid for one more minute.

Discard any mussels that have not opened — do not try to pry them open. Add the remaining tablespoon of butter to the pot and swirl it into the broth. Squeeze the remaining lemon juice over the top and taste for seasoning.

Scatter the chopped parsley over the mussels and stir gently. Transfer to wide shallow bowls and ladle the broth generously over the top. Serve immediately with thick slices of crusty bread for dipping.