Mussels in White Wine & Garlic Broth

Method

1. Heat the oven to 400°F. Scrub the mussels under cold running water and pull off any beards (the tuft by the hinge) with a tug toward the hinge. Discard any with cracked shells or any that stay open after a firm tap on the counter.
2. Toast the baguette slices in the 400°F oven for 5 minutes. Meanwhile, melt 1 tbsp butter in a 5-quart Dutch oven over medium. Cook the shallots with a pinch of salt for 2 minutes, until soft, then add the garlic and a pinch of red pepper flakes and cook 30 seconds.
3. Add the wine, turn the heat to high, and boil 1 minute. Add the mussels, cover, and cook 5 to 6 minutes, shaking the pot twice, until most of the shells have opened wide.
4. Lift the mussels into wide bowls with a slotted spoon, leaving the broth behind, and discard any that did not open.
5. Take the pot off the heat and whisk in the remaining 2 tbsp cold butter, the lemon juice, parsley and a few grinds of black pepper. Taste before salting, since the mussels are already briny, then pour the broth over the mussels, leaving any grit in the bottom of the pot, and serve with the toasted bread.