1. Rinse mussels and discard any that are cracked or do not close when tapped.
2. In a large pot, heat olive oil and butter over medium heat.
3. Add shallot and garlic. Cook for 1–2 minutes until fragrant.
4. Add Partake Blonde, lemon juice, Dijon if using, and black pepper.
5. Add mussels, cover, and steam for 5–7 minutes until opened.
6. Discard any unopened mussels.
7. Finish with parsley and serve with crusty bread.
