Steamed Mussels in Garlic Butter White Wine Sauce

1. Season the mussels and broth with freshly cracked black pepper to taste. Additional salt is usually unnecessary due to the natural brininess of the mussels, but taste and adjust if needed.
2. Using tongs or a slotted spoon, gently toss the mussels in the garlic butter broth to coat evenly. Be gentle to avoid tearing the meat from the shells.
3. Transfer the mussels and broth to a large, shallow serving bowl or rustic metal pot. Garnish generously with freshly chopped parsley and serve immediately with lemon wedges on the side. The lemon brightens the buttery broth and cuts through the richness for perfect balance.

Serving Suggestions

This dish is best enjoyed hot, with toasted crusty bread or warm baguette slices on the side to mop up the flavorful garlic butter sauce. Serve as a starter for a dinner party or as a light main course paired with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.