Garlic-Braised Mussels

Swanson Clear Chicken Broth 250mL
Mussels 20 pcs (washed and drained)
Butter 50g (diced)
Parsley 20g (chopped)
Garlic 2 cloves (chopped)
Shallot 2 pcs (chopped)
White Wine 50mL
Lemon (Juice) 1/4 pc
Salt As appropriate
Black Pepper As appropriate
In a pot, melt 20g of butter over medium high heat. Stir in garlic and shallot until fragrant.
Add mussels, white wine, Swanson Clear Chicken Broth and bring all to boil. Cook further with lid until mussels have opened up. Dish out and set aside.
Add the remaining 30g of butter into the stock, then drizzle lemon juice and braise further until stock has thickened. Season with salt and black pepper, sprinkle with parsley. Mix well, pour over mussels and serve.