• 3 lb City Fish Market PEI mussels, scrubbed and debearded
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 shallot, finely diced
• 1 cup dry white wine
• 1/4 cup heavy cream
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes
• 1 crusty baguette, sliced, for serving

1. Prep the mussels: Rinse under cold water, scrubbing off any grit. Discard any that are cracked or won’t close when tapped.
2. Sauté the aromatics: Melt 2 tbsp butter in a large pot over medium heat. Add garlic and shallot, cooking until fragrant and softened, about 2 minutes.
3. Build the broth: Pour in white wine and bring to a simmer. Let cook 1-2 minutes to reduce slightly.
4. Steam the mussels: Add the mussels to the pot, cover, and steam until shells open, about 5-6 minutes. Discard any that don’t open.
5. Finish the broth: Remove from heat and stir in heavy cream, remaining butter, lemon juice, parsley, and red pepper flakes. Toss gently to combine.
6. Serve: Ladle mussels and broth into bowls. Serve immediately with crusty baguette for dipping.