Garlic and Parsley Steamed Mussels

Method

1. 1

   Step 1: Rinse the mussels in a colander under cold water, pulling off any stringy beards with a sharp tug toward the hinge. Throw out any with broken shells and any open ones that stay open after a firm tap.

2. 2

   Step 2: Warm the olive oil in a wide, heavy pot over medium-low heat. Add the garlic, pepper flakes and parsley stems and cook for 2 to 3 minutes, until the garlic is fragrant and just barely golden at the edges.

3. 3

   Step 3: Raise the heat to high, tip in the mussels and water, and clamp on the lid. Cook 4 to 6 minutes, shaking the pot hard by its handles every minute or so to move the bottom mussels to the top.

4. 4

   Step 4: Lift the lid. The mussels are done when the shells have opened wide and the meat inside is plump and orange-cream colored. Give any stragglers another minute, then discard any that still refuse to open.

5. 5

   Step 5: Take the pot off the heat, pull out and discard the parsley stems, and add the black pepper and a squeeze from one lemon. Toss in the chopped parsley leaves and shake to coat.

6. 6

   Step 6: Serve in the pot on a board with the remaining lemon halves, a thread of fresh olive oil, and the bread for dragging through the broth.

• #dairy-free
• #quick
• #high-protein
• #weeknight