Serves: 4

Ingredients:

Directions:

Add the mussels to a large bowl with cold water. Taking one at a time, scrub them well all over with a clean scrubbing brush, strip away any beard and
place them in a colander. Repeat the process with each one and make sure they are all sealed tightly. Should any mussel be open, tap it on surface
twice; if it doesn’t close, discard it. Rinse all mussels well one more time when you have them all prepped and set them aside.

In a large pot, add the oil and the butter along with the shallots. Turn the heat to medium and sauté until they become fragrant and the shallots become
translucent, about 4 minutes. Add in the garlic and cook until the garlic softens. Add in the clam juice and wine and allow the mixture to reduce
slightly, about 2 – 3 minutes

Add the cleaned mussels and stir them around with the shallot mixture. Cover the pot and bring to a boil. Cook until all of the mussels have opened,
5 to 7 minutes.

Remove from the heat, then add the parsley and stir to incorporate. Plate the mussels in a large serving bowl surrounded by the grilled bread.