Start by cleaning your fresh mussels under cold running water. Scrub the shells gently with a brush to remove any grit or barnacles, and discard any damaged or open ones that do not close when tapped.

In a large pot, heat a drizzle of olive oil over medium heat. Add the minced garlic and finely chopped shallots, sautéing until fragrant and translucent, about 3 minutes.

Pour in the dry white wine, such as Sauvignon Blanc, and bring it to a simmer. Let the mixture cook for about 5 minutes.

Carefully add the chicken broth to the pot, stirring gently. Then, add the cleaned mussels. Cover the pot with a lid and let it steam for about 5-7 minutes.

Once the mussels have opened, take the pot off the heat and stir in a squeeze of lemon juice and chopped fresh parsley.

Ladle the warm stew into bowls, ensuring each portion has plenty of mussels and broth.