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Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
In a large shallow stockpot heat butter over medium-high heat.
When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
Add tomatoes, stir and cook, about 2 minutes.
Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine.
Quickly add the cleaned mussels to the pot, cover and steam for 3 minutes. Carefully open the lid and stir mussels.
Cover and steam until mussels are opened up and cooked, 2 to 3 minutes.
Taste the sauce. If desired, season with remaining lemon juice, zest, salt, and pepper to taste. Top mussels with parsley and serve with lemon wedges.