A delightful dish featuring mussels cooked in a flavorful lemon herb butter sauce, perfect for a quick and elegant meal.
Heat the olive oil in a large pan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the dish.
Add the chopped onion, chili pepper, and minced garlic to the pan and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the bay leaf, chopped herbs, lemon zest, and white wine to the pan and bring to a simmer.
Simmering the wine helps to cook off the alcohol and concentrate the flavors.
Place the cleaned mussels into the pan, cover with a lid, and steam until all the mussels have opened.
Discard any mussels that do not open during cooking as they may not be safe to eat.
Remove the mussels from the pan and set them aside in a bowl.
Keep the mussels covered to retain their heat while you finish the sauce.
Whisk the butter into the remaining liquid in the pan until it forms a smooth sauce.
Adding the butter gradually helps to emulsify the sauce, making it creamy and rich.
Pour the sauce over the mussels and garnish with additional fresh herbs and lemon slices.
Serve immediately to enjoy the mussels at their best flavor and texture.
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