Simple Steamed Mussels

First things first — clean those mussels. Scrub them under cold running water, pull off the stringy beards, and toss any that are already open or cracked. (Don't skip the cleaning step. Gritty mussels will ruin the whole dish.)

In a large pot with a tight-fitting lid, combine the chicken broth, wine, and a generous pinch each of salt and pepper. Bring to a rolling boil over high heat.

Add the mussels and cover immediately. Steam for 3-4 minutes until the shells pop open. (Listen for the shells opening — that's how you know they're ready.)

Remove from heat and fish out any stubborn mussels that didn't open — they're not safe to eat. Serve immediately with the cooking liquid spooned over top.