Ingredients

For the Mussels

• 2 lbs fresh mussels, cleaned (see below)

• ¼ cup pancetta, diced

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 shallot, finely chopped

• ½ tsp crushed red pepper flakes

• ¾ cup dry Pinot Grigio (or other dry white wine)

• Zest & juice of 1 lemon

• 2 tbsp fresh parsley, chopped (plus more for garnish)

• Salt & pepper, to taste

For Serving

• Crusty baguette, sliced and toasted

Step 1: Clean the Mussels

1. Rinse mussels under cold water and debeard any visible threads.

2. Place them in a bowl of cold water mixed with a few tablespoons of flour (this helps purge sand).

3. Soak for 20 minutes, then rinse and drain. Discard any that are cracked or don’t close when tapped.

Step 2: Build the Base

1. In a large pan, melt butter over medium heat.

2. Add pancetta and cook until crispy.

3. Stir in shallots and garlic, cooking until softened and fragrant (~1–2 minutes).

4. Add crushed red pepper, lemon zest, and chopped parsley.

5. Pour in white wine and lemon juice. Bring to a simmer.

Step 3: Steam the Mussels

1. Add cleaned mussels to the pot and toss gently to coat in the wine sauce.

2. Cover and steam for 5–7 minutes, shaking the pot occasionally.

3. Mussels are done when they open; discard any that stay shut.

Step 4: Finish & Serve

1. Toss the mussels gently in the sauce to coat.

2. Sprinkle with fresh parsley.

3. Serve in shallow bowls with lots of crusty baguette on the side to soak up the sauce.