-Clean mussels well in salt water, discarding any mussel that is not fully closed. If it is slightly open, and you close it, and it stays closed, it is still alive. It bounces back open, discard. It is very sad to throw them away, but it is more sad to get sick from eating bad mussels!

-Choose a pan that has a glass top, so you can see when the mussels open. Then, in that pan over medium heat, add 1-2 T olive oil to sautee garlic and shallots until fragrant.

-Add in mussels and immediately add white wine and cover pan with the lid.

-Watch for mussels to start opening. Once they do, remove from pan into your serving bowl. You may need to open and close the pan a couple times. If any mussels do not open, discard.

-Once mussels are removed, keep sauce simmering and add in butter, dijon, and salt, and whisk until smooth. Allow to cook down until the sauce has a more silky texture to it.

- Finish the broth with lemon juice and parsley and pour over the mussels