📖 Instructions

1. First, scrub those mussels! Give 'em a good scrub under cold running water, using a stiff brush to remove any grit or barnacles. Seriously, it's crucial for a great taste.
2. Next, discard any mussels that are broken or don't close tightly when tapped. These guys are probably not fresh and we don't want any bad surprises.
3. Now, the fun part: Mince the garlic. Finely chop the fresh parsley and thyme. I like to use a generous amount—about 2 tablespoons of each. More herbs, more flavor, right?
4. In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Don't let it brown; we just want to wake up those flavors.
5. Pour in the white wine (or your substitute). Let it simmer for a minute or two to let the alcohol cook off a bit, releasing those wonderful aromas.
6. Add the mussels to the pot and toss to coat them evenly in the flavorful wine mixture. Cover the pot and cook for 5-7 minutes, or until all the mussels have opened. Shake the pot gently every minute or so.
7. Once the mussels are cooked, remove the pot from the heat. Stir in the chopped parsley and thyme. Gently toss again to distribute the herbs beautifully.
8. Serve immediately! Use tongs to transfer the mussels to a large bowl. Discard any mussels that didn't open. Season with salt and freshly ground black pepper to taste. Spoon a bit of the cooking liquid over them for extra flavor.
9. Serve with crusty bread to soak up all that delicious garlicky, herby broth! Trust me, you'll want every last drop. This is where the real magic happens; I have to tell you about a time my brother-in-law tried sopping up this sauce with his bare hands. Yep, it was a sight to see…but he wasn’t wrong about how delicious it was! What do you think? Would you use your hands?