Ingredients
2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste
Directions
Heat butter over medium heat in a stock pan. Add shallots and saute.
Pour in mussels and add wine. Raise heat to medium/high and steam mussels until shells open. Cook about 5 minutes.
Pour into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
