White Wine Steamed Mussels

For the mussel soak

1. Mix the water, salt, and ice together in a large container until the salt is dissolved.

2. Add the mussels and soak them in the cold salt water in the refrigerator to purge grit.

   Then 30 min of waiting

For the aromatics

3. Finely dice the shallots into very small pieces (brunoise cut).

4. Press or mince the garlic cloves.

For the bread

5. Preheat the oven to 450°F (225°C).

6. Wipe each soaked mussel with a paper towel and remove the fibrous beard by pulling it firmly toward the hinge end of the shell.

   Discard any mussels that have cracked shells or fail to close when gently squeezed or tapped.

7. Bake the baguette in the oven until crisp and warm, about 10 minutes.

   Then 10 min of waiting

For the mussels

8. Heat a saucier or deep pan with a lid over medium heat.

9. Add the olive oil, shallots, garlic, and a pinch of salt to the pan.

10. Sweat the aromatics over medium-low heat without browning until softened and fragrant, 3–5 minutes.

11. Add a pinch of chili flakes and black pepper, and cook for 1–2 minutes to bloom the spices in the oil.

12. Stir in the tomato paste and cook, stirring constantly, for about 60 seconds.

13. Pour in the white wine to deglaze the pan and bring the liquid to a rapid boil.

    Use a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or un-oaked Chardonnay.

14. Add the cleaned mussels to the pan and turn the heat to high.

15. Cover the pan with a lid and steam the mussels on high heat until they open, 2 1/2 to 3 minutes.

    Then 3 min of waiting

    Shake or swirl the covered pan halfway through to ensure even cooking.

16. Remove the lid, reduce the heat to low, and add the cold cubed butter.

17. Cover and swirl the pan continuously until the butter completely melts and emulsifies into a silky, opaque broth.

18. Remove from the heat, sprinkle with chopped parsley, and swirl to combine.

    Discard any mussels that remain completely closed after steaming.

19. Transfer the mussels to a bowl, pour the warm broth over them, drizzle with extra olive oil, and serve at once with the warm baguette for dipping.