A delightful dish of mussels steamed in a flavorful garlic and herb broth, perfect for a cozy dinner.
Clean the mussels under cold water, scrubbing off any debris and removing beards if present.
Discard any mussels that remain open after tapping them lightly.
Melt the butter in a large pot over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the shallots, garlic, and chili pepper to the pot and sauté until softened.
Stir frequently to prevent burning and ensure even cooking.
Pour in the white wine and lemon zest, bringing the mixture to a boil.
Allow the wine to reduce slightly for a more concentrated flavor.
Add the mussels to the pot, cover with a lid, and cook until they open, about 5 minutes.
Shake the pot occasionally to ensure even cooking.
Remove the mussels as they open and transfer them to serving bowls.
Discard any mussels that do not open during cooking.
Pour the broth over the mussels and garnish with chopped parsley.
Serve immediately to enjoy the mussels at their best.
Serve with lemon wedges and crusty bread for dipping.
Warm the bread slightly for an extra touch.
