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Recipe details are AI-generated from the video and may contain errors — for reference only.
Rinse mussels in clean cold water and wash hands after handling raw shellfish to maintain food safety.
Scrub 900g PEI mussels clean under cold running water and pull off any hairy beards; discard any damaged or unclosed shells.
Watch out
Discard broken shells or any open mussels that do not close when tapped, as they are no longer fresh.
Trim root ends from 2 green garlic stalks, then finely mince the white and light green parts.
Watch out
Mince garlic finely so it releases flavor into the broth quickly without large raw chunks remaining.
Hold stems of 15g fresh Italian parsley, shave leaves off with a knife at a 45-degree angle, and coarsely chop.
Watch out
Do not chop parsley too finely, as larger pieces maintain better texture and color in the broth.
Melt 28g unsalted butter in a stockpot over medium heat. Stir in minced green garlic and cook 30 seconds until sizzling. Add 1g red pepper flakes and cook 15 seconds. Stir in 2g lemon zest for 30 seconds. Immediately pour in 240ml dry white wine and season with 1g freshly ground black pepper. Cover pot, raise heat to high, and bring broth to a rapid boil.
local_fire_departmentmedium, then high heatWatch out
Pour wine in immediately after sizzling the aromatics to stop the cooking and prevent garlic from browning and turning bitter.
Be careful when opening pot lid; hot steam escaping quickly can cause severe burns.
Add cleaned mussels to the boiling broth without any extra liquid. Cover tight, shake pot vigorously, and boil 1 minute. Remove lid, stir mussels quickly with a large spoon, re-cover, and boil 2 minutes. Stir in chopped parsley, cover, and steam until all shells pop wide open.
local_fire_departmenthigh heatWatch out
Stop cooking immediately as soon as shells pop open
overcooking causes mussel meat to shrink and turn rubbery
Use a spider strainer to transfer open mussels into a wide serving bowl; discard any unopened shells. Ladle generous amounts of hot white wine broth over mussels. Serve with 2 lemon wedges and 4 slices of grilled crusty bread for dipping.
Watch out
Do not eat any mussels that remained closed after cooking, as they are unpalatable and unsafe.
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