Tasty Lemon Garlic Butter Mussels My Weeknight Winner

Ingredients

• 2 pounds (900g) fresh mussels, scrubbed and debearded
• 2 tablespoons (30ml) olive oil
• 4 cloves garlic, minced
• 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1/4 cup (60ml) chicken or vegetable broth (low sodium preferred)
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/4 cup (57g) unsalted butter, cut into cubes
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Crusty bread, for serving (like a baguette or sourdough)