**Ingredients:**
- 1 box of fresh mussels (Mytilus edulis)
- 4 cloves garlic, pressed
- 113 grams (or 1/2 cup) of butter
- 1 cup of white wine (
- Salt and pepper to taste
- A handful of fresh parsley, chopped
- 1 lemon, cut into wedges
**Instructions:**
1. Clean the mussels under cold running water, removing any barnacles and beards. Discard any with broken shells or those that don't close when lightly tapped.
2. Melt the butter in a large cast iron braising pan over medium heat, then add the pressed garlic. Cook for 1-2 minutes until fragrant.
3. Add the white wine and bring it to a boil.
4. Add the mussels, cover the pan, and cook for 5-7 minutes until all mussels are open.
5. Discard any mussels that remain closed after cooking.
6. Remove from heat, sprinkle with chopped parsley, and season with salt, pepper, and a generous squeeze of lemon.
Serve hot with crusty bread. Enjoy!
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**FAQs:**
**Q: What can I use instead of white wine?**
A: You can substitute white wine with chicken broth, vegetable broth, or a mixture of white wine vinegar diluted with broth. You could also use a light beer or dry vermouth.
**Q: What type of pan should I use?**
A: A cast iron braising pan with a cover is an excellent choice as it retains and distributes heat evenly. Make sure the pan is heated properly before adding your ingredients.
**Q: Should I discard mussels with broken shells or ones that are slightly open?**
A: Yes, you should discard any mussels that have cracked or broken shells. If a mussel is slightly open, tap it lightly. If it closes, it's still alive and safe to cook. If it remains open, discard it.
**Q: How do I store leftover mussels?**
A: Allow the mussels to cool, place them in a shallow airtight container, pour over any remaining cooking liquid, seal the container, and store in the refrigerator. They should be eaten within one to two days. Be sure to heat them thoroughly before eating.
**Q: Can I reduce the sauce after cooking the mussels?**
A: Yes, if you prefer a more concentrated flavor or less liquid, you can simmer the cooking liquid for a few more minutes after the mussels are cooked and removed. Then return the mussels to the pot to heat through before serving.
Q: choice of wines
A: anything. differences in taste.
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