- Prepare the Mussels: Rinse the mussels thoroughly under cold running water, scrubbing away any grit. Remove the “beard” by pulling it firmly toward the hinge of the shell. Discard any mussels that are cracked or remain open after a firm tap on the shell.
- Make the Garlic Butter Base: Heat the butter and olive oil in a large pot or deep-sided skillet over medium heat. Add the diced onion, minced garlic, and red bell pepper. Cook for 3–5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Steam the Mussels: Increase the heat to medium-high. Add the cleaned mussels to the pot, then immediately pour in the white wine (or seafood stock). Cover with a tight-fitting lid and steam for 5–7 minutes, gently shaking the pot halfway through. The mussels are done when their shells have opened — discard any that stay closed.
- Finish & Season: Remove the lid and season generously with freshly cracked black pepper. Toss the mussels in the fragrant garlic butter broth so they’re well coated.
- Serve: Transfer the mussels and broth to a wide, shallow bowl. Sprinkle with chopped parsley and serve immediately with lemon wedges. Toasted bread is highly recommended for dipping into the buttery, garlicky sauce.
Notes
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