Ingredients:

• 1.5 kg mussels (about 750 g per person)
• 2 shallots
• 2 cloves of garlic
• ½ bunch fresh parsley (about 20 g)
• 30 g salted butter
• 300 ml dry white wine
• A few sprigs of thyme
• Freshly ground black pepper

Instructions:

1. Prepare the mussels: Clean and debeard the mussels, discarding any that are open and do not close when tapped.
2. Prepare the aromatics: Finely chop the shallots, garlic, and parsley, keeping them separate.
3. Build the base: Melt the butter in a large pot over medium heat. Add the shallots and cook gently until softened, then add the garlic and cook briefly.
4. Cook the mussels: Add the mussels, white wine, thyme, parsley, and pepper. Stir, cover the pot, and cook for about 10 minutes. Shake or stir occasionally to bring the mussels at the bottom to the top so they cook evenly.
5. Check for doneness: The mussels are ready when they have all opened. Discard any that remain closed.
6. Serve immediately with plenty of crusty bread or fries to soak up the delicious broth.

Top Tip: If any mussels remain closed after cooking, discard them. Only open mussels are safe to eat.

Bon appétit !