If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened ...

Related: The Difference Between Clams and Mussels—and the Best Way to Cook With Each Mussels, like clams and oysters, are a type of aquatic mollusk called bivalves, which boast two shells ...

Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve.

A huge bowl of mussels soaking in rich, flavorful sauce with a side of herbaceous frites is my go-to dish at any French ...