NUTRITION

SERVINGS

INGREDIENTS

0.75 lb mussels

0.5 tbsp ghee

3 cloves garlic

1 medium shallot

0.25 cup dry white wine

0.25 cup low-sodium chicken broth

1 slice sourdough bread

1 tbsp fresh parsley

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the mussels under cold running water, scrubbing away any debris and removing the 'beards' if present. Discard any mussels that are cracked or remain open when tapped.

• 2

  Mince the garlic and finely dice the shallot.

• 3

  In a large pot or deep skillet, melt the ghee over medium heat. Add the shallots and sauté for 2-3 minutes until translucent, then add the garlic and cook for another 30 seconds until fragrant.

• 4

  Pour in the white wine and chicken broth, bringing the liquid to a gentle simmer for 2 minutes to allow the flavors to meld.

• 5

  Add the mussels to the pot and immediately cover with a tight-fitting lid. Steam for 5-7 minutes, or until all the mussels have opened wide.

• 6

  While the mussels steam, toast the sourdough bread slices until golden and crisp.

• 7

  Remove the pot from the heat and discard any mussels that did not open. Stir in the fresh chopped parsley, sea salt, and black pepper.

• 8

  Squeeze the juice of the half lemon over the mussels and stir gently to incorporate.

• 9

  Transfer the mussels and the garlic-butter broth to a large bowl and serve immediately with the toasted sourdough bread on the side.