Steamed Mussel Sauce with Lemon and White Wine | America's Test Kitchen

Ingredients

• 3 dozen mussels, rinsed thoroughly, weedy beards removed
• 1/2 cup dry white wine
• 1/4 teaspoon olive oil
• 2 medium cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice
• 2 tablespoons minced fresh parsley leaves
• Table salt