Sort ruthlessly: any mussel that stays open when tapped, or is cracked, goes in the bin.
Why this works
Open before cooking = dead = out. Closed after cooking = also out. The mussels vote and you count.
2
Soften shallots and garlic in half the butter, 2 minutes. Wine in, boil 1 minute.
3 min — timer available in cooking mode
3
Mussels in, lid on, heat high: steam 4–6 minutes, shaking once, until they've opened.
5 min — timer available in cooking mode
4
Swirl in remaining butter and parsley. Serve in the pot, broth and all, bread deployed without shame.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Muscadet or the same white from the pot.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.