2 cups of dry white wine (Pinot Grigio or Sauvignon Blanc are best)
½ tsp dried oregano leaves
½ tsp dried thyme leaves
1 tsp lemon zest
1/8 tsp chili flakes
¼ tsp of salt
4 Tbsp non-dairy butter or olive oil
2 Tbsp chopped parsley
Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, oregano, thyme, lemon zest, chili flakes and salt. Simmer 5 minutes. Add mussels, cover, and increase the heat to high. Cook until all mussels are open, about 5 minutes. Turn off the heat and stir in the butter or olive oil.
Divide mussels and broth among four bowls. Garnish with the parsley. Serve immediately.