Uploaded July 2026 | Updated September 2026, 2 weeks ago
Shop my garlic press here: https://link.amazon/B07KHeK8l I spent 2 years designing it to last a lifetime and work the way I think a garlic press should. Only shipping to the US for now (but will open to Canada and beyond later this year). - *THE GARLIC PRESS IS CURRENTLY SOLD OUT! Thank you to everyone who bought one and left a review. We should have more stock at the end of August so check back then if you weren't able to get one.*
▶️WATCH NEXT: SHRIMP SCAMPI PASTA: youtu.be/8fQcu6ZwlQg?si=upapVYd6tY-qozmn
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
GARLIC PRESS: amzn.to/4vQfEA7
CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
3qt SAUCIER: amzn.to/4fyqUuK
6.75 QT DUTCH OVEN: amzn.to/4fb8NMJ
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE:
For the Mussel Soak:
1500g (6.5c) water
500g (3–4 cups) ice
60g (about ¼ cup) kosher salt
450g (about 1 lb) mussels
For the Broth:
3 tbsp olive oil
30g (about 1 large) shallot, finely chopped
30g (about 6–7 cloves) garlic, pressed or minced
Pinch chili flake
Fresh cracked black pepper
15g (about 1 tbsp) tomato paste
100g (scant ½ cup) dry white wine
60g (about 4 tbsp) butter, cold, cut into pieces
10g (about ¼ cup) parsley, chopped
For Serving:
Crusty baguette
Condensed Instructions
1. Mix water, ice, and salt until dissovled. Soak mussels for 30 minutes in the refrigerator. Once purged, debeard and scrub each one to remove detritus. Discard any that won't close or have cracked shells. Refrigerate until ready.
2. In a saucier, combine oil, shallot, garlic and sweat over medium heat for about 5 minutes until soft and translucent. Then add in chile flake and 4 cranks black pepper and bloom 30 seconds.
3. Add tomato paste and cook 2 minutes
4. Deglaze with white wine and bring to a hard boil. Add mussels, cover, and steam about 3 minutes until the shells open. Discard any that stay shut.
5. Stir in cold butter in pieces, swirling until emulsified into a silky broth.
6. Add 10g chopped parsley, taste and adjust salt, and serve immediately with crusty baguette
CHAPTERS:
0:00 Purging and soaking the mussels
3:40 Prepping shallots and garlic
9:17 How to clean mussels
11:37 Cooking and finishing the mussels
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Shop my garlic press here: https://link.amazon/B07KHeK8l I spent 2 years designing it to last a lifetime and work the way I think a garlic press should. Only shipping to the US for now (but will open to Canada and beyond later this year). - *THE GARLIC PRESS IS CURRENTLY SOLD OUT! Thank you to everyone who bought one and left a review. We should have more stock at the end of August so check back then if you weren't able to get one.*
▶️WATCH NEXT: SHRIMP SCAMPI PASTA: youtu.be/8fQcu6ZwlQg?si=upapVYd6tY-qozmn
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
GARLIC PRESS: amzn.to/4vQfEA7
CUTTING BOARD: amzn.to/341OgnD
DIGITAL SCALE: amzn.to/30bNZO3
3qt SAUCIER: amzn.to/4fyqUuK
6.75 QT DUTCH OVEN: amzn.to/4fb8NMJ
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE:
For the Mussel Soak:
1500g (6.5c) water
500g (3–4 cups) ice
60g (about ¼ cup) kosher salt
450g (about 1 lb) mussels
For the Broth:
3 tbsp olive oil
30g (about 1 large) shallot, finely chopped
30g (about 6–7 cloves) garlic, pressed or minced
Pinch chili flake
Fresh cracked black pepper
15g (about 1 tbsp) tomato paste
100g (scant ½ cup) dry white wine
60g (about 4 tbsp) butter, cold, cut into pieces
10g (about ¼ cup) parsley, chopped
For Serving:
Crusty baguette
Condensed Instructions
1. Mix water, ice, and salt until dissovled. Soak mussels for 30 minutes in the refrigerator. Once purged, debeard and scrub each one to remove detritus. Discard any that won't close or have cracked shells. Refrigerate until ready.
2. In a saucier, combine oil, shallot, garlic and sweat over medium heat for about 5 minutes until soft and translucent. Then add in chile flake and 4 cranks black pepper and bloom 30 seconds.
3. Add tomato paste and cook 2 minutes
4. Deglaze with white wine and bring to a hard boil. Add mussels, cover, and steam about 3 minutes until the shells open. Discard any that stay shut.
5. Stir in cold butter in pieces, swirling until emulsified into a silky broth.
6. Add 10g chopped parsley, taste and adjust salt, and serve immediately with crusty baguette
CHAPTERS:
0:00 Purging and soaking the mussels
3:40 Prepping shallots and garlic
9:17 How to clean mussels
11:37 Cooking and finishing the mussels
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
