Perfectly Tender Musselsin Garlicky White Wine Broth

Mix water, ice, and kosher salt until dissolved; soak the mussels in the brine for 30 minutes in the refrigerator, then discard any that do not close or have cracked shells.

Heat 3 tbsp olive oil in a saucier over medium heat, add the shallot and garlic, and sweat for about 5 minutes until soft and translucent.

Add a pinch of chili flakes and a grind of black pepper, bloom for 30 seconds.

Stir in the tomato paste and cook for 2 minutes.

Deglaze with the white wine, bring to a hard boil, then add the mussels, cover, and steam for about 3 minutes until the shells open; discard any that remain closed.

Reduce heat and whisk in the cold butter pieces until the broth becomes silky and emulsified.

Stir in the chopped parsley, taste and adjust salt if needed, and serve immediately with a crusty baguette.