Rinse the mussels under cold running water. Discard any mussels with cracked shells or those that remain open after a firm tap. Scrub shells to remove debris and pull off any beards (fibrous threads) by tugging toward the hinge.

Finely mince the garlic and shallot. Chop the parsley and remove thyme leaves from stems if using fresh.

Cook Broth & Steam Mussels

Sweat aromatics

In a large, heavy-bottomed pot or deep sauté pan with a tight-fitting lid, melt the unsalted butter over medium heat. Add the minced shallot and the additional sliced shallot (if using) and cook for 2–3 minutes, stirring occasionally, until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze & build broth

Pour in the white wine to deglaze, scraping up any bits from the pan. Increase heat to medium-high and let the wine simmer for 1–2 minutes to reduce slightly. Add the chicken or seafood stock, thyme leaves, bay leaf (if using), lemon juice, kosher salt, and black pepper. Bring the mixture to a simmer.

Steam mussels

Add the cleaned mussels to the pot, stir once to distribute, then cover with the lid. Allow mussels to steam for 4–6 minutes, shaking the pot occasionally, until most mussels have opened. Check at 4 minutes and continue until fully opened but not overcooked.

Using tongs or a slotted spoon, transfer opened mussels to serving bowls, leaving the cooking liquid in the pot. Discard any mussels that remain closed after steaming.

Finish & Serve

Bring the cooking liquid back to a gentle simmer and reduce for 1–2 minutes if you want a slightly thicker broth. Stir in the chopped parsley and a drizzle of extra-virgin olive oil. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Ladle the broth over the mussels in bowls. Serve immediately with crusty bread or baguette for dipping and lemon wedges on the side.