Step 1

Scrub mussels with cool water and a brush and debeard. Place in a colander to drain.

Step 2

Heat oil in a large heavy-bottom soup pot over medium-high heat. Add in shallot and garlic and cook, stirring until fragrant and just starting to brown, about 1 minute.

Step 3

Add wine and let cook, 30 seconds to 1 minute or until mostly evaporated.

Step 4

Add in clam juice and mussels. Cover and increase heat to high. Bring to a boil and cook until the mussels shells open, 4 to 6 minutes.

Step 5

Season with salt and pepper. Transfer the mussels to four wide pasta bowls. Spoon liquid over the mussels and garnish with parsley. Serve immediately.