For the Mussels:

• 900 g fresh mussels
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup dry white wine
• ½ cup fish stock
• 2 sprigs fresh thyme or parsley
• 1 bay leaf

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp white wine vinegar or champagne vinegar
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Lemon wedges
• Crusty bread for serving

1. Prepare the Mussels:

• Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels with broken shells or those that do not close when tapped.

1. Make the Vinaigrette:

• In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced shallot, parsley, and lemon juice. Season with salt and pepper to taste. Set aside.

1. Cook the Mussels:

• Heat olive oil in a large pot over medium heat. Add the garlic and shallot, cooking until fragrant, about 1-2 minutes.
• Pour in the white wine and stock, then add the thyme and bay leaf. Bring to a simmer.
• Add the mussels, cover with a lid, and steam for 5-7 minutes, shaking the pot occasionally. The mussels are done when their shells have opened. Discard any mussels that remain closed.

1. Serve:

• Transfer the cooked steamed mussels to a serving bowl using a slotted spoon, leaving the cooking liquid behind (or strain it for dipping).
• Drizzle the vinaigrette over the mussels for a fresh, tangy kick. Garnish with extra parsley and serve with lemon wedges and crusty bread to soak up the juices.