Ingredients:
- 2 tablespoons butter
- 1/4 cup shallots, minced
- 3/4 cup dry white wine
- 3 pounds mussels, cleaned and debearded
- 1/2 cup chopped fresh parsley
- ground black pepper to taste
Cooking Instructions:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with
parsley and freshly ground black pepper to taste. Serve immediately.