2 lbs Mussels
1 Cup Dry White Wine
2 Shallots (Chopped)
2 Tbl Unsalted Butter
2 Tbl Chopped Flat Parsley
Fill a sink 1/2 full of cold water. Add the mussels and toss
them around. Pull the beards and scrape off any barnacles
from each mussel (inspecting them to make sure that they are
tightly closed). Discard any bad mussels. Keep the cleaned
mussels out of the water in the refrigerator until ready for
use. Do not keep them more that a few hours after washing.
Put the shallots and white wine into a large stainless steel
pot. Add the mussels and cover. Steam them over high heat
until the mussels have opened. Shake the pot to be sure that
all the mussels are cooked. Put the mussels into a large
bowl. Decant the mussel liquor into a saucepan and bring to
a boil. Add the butter and chopped parsley. Pour this sauce
over the mussels and serve immediately. I hope your readers
enjoy this. I know all of my friends do. Serves 4 – 6
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