Ingredients
Method
- Heat olive oil in a pot. Add shallots and garlic. Cook until fragrant.
- Add thyme, salt, and pepper. Pour in wine. Bring to a boil.
- Add mussels. Cover with lid and steam for 5 minutes.
- Remove from heat. Stir in butter and parsley. Serve with lemon wedges.
Notes
For extra richness, finish with a splash of cream or a dollop of aioli.