Begin by rinsing the fresh mussels under cold water, scrubbing their shells to remove any grit. Remove the beards by pulling them gently. Discard any mussels that are open and do not close when tapped.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 4 cloves of minced garlic and 2 finely chopped shallots, stirring continuously for about 2 minutes until fragrant and the shallots are translucent.

Pour in 1 cup of dry white wine and increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook for about 3 minutes, letting the wine reduce slightly.

Carefully add the cleaned mussels to the pot. Cover the pot with a lid and steam the mussels for approximately 5-7 minutes. Discard any mussels that remain closed after cooking.

Once the mussels have opened, reduce the heat to low and stir in 2 tablespoons of butter, 1 tablespoon of lemon juice, and 2 tablespoons of chopped fresh parsley. Season with black pepper to taste.

Ladle the mussels and the flavorful broth into bowls. Serve alongside slices of toasted crusty bread or over linguine.