Easy Steamed Mussels - The Best Ever!

Steps

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1. 1
   Cut shallots into small pieces and sauté in a wide, shallow pan until fragrant.
   ▶ ≈2:00
2. 2
   Add minced garlic (about 1 tablespoon) and cook until very fragrant.
   ▶ ≈2:48
3. 3
   Once the garlic is fragrant, add diced tomatoes and cook.
   ▶ ≈3:08
4. 4
   Pour in white wine (about 1 cup) and let it reduce slightly.
   ▶ ≈3:33
5. 5
   Add fresh parsley, butter, and harissa (about 1 tablespoon), then season with salt and pepper.
   ▶ ≈4:06
6. 6
   Zest a lemon directly into the broth for a fresh citrus note.
   ▶ ≈5:39
7. 7
   Inspect mussels by gently tapping any that are open; fresh ones will close; discard any that don't. Rinse all mussels with a small brush.
   ▶ ≈6:31
8. 8
   Add all mussels to the broth and turn up the heat. Wait 3 to 5 minutes until all shells open.
   ▶ ≈7:47
9. 9
   Arrange mussels beautifully on plates and ladle the broth over them. Finish with additional lemon zest, fresh parsley, and a drizzle of garlic olive oil.
   ▶ ≈9:01
10. 10
    Serve with crusty baguette or garlic bread. Use the mussel shells as a spoon to enjoy the flavorful broth.
    ▶ ≈9:27