4 tablespoons unsalted butter
1/2 cup peeled and finely chopped shallots
6 cloves garlic, peeled and finely chopped
Pinch of salt
3 cups dry white wine
1/4 cup chopped flat-leaf parsley
4 pounds mussels, scrubbed and debearded
• In a large pot or Dutch oven (with a lid), melt the butter over medium heat. Add the shallots, garlic, and salt and sauté, stirring frequently, until the shallots and garlic and soft and wilted, 1 – 2 minutes.
• Add the wine and parsley and bring to a boil. Add the cleaned mussels to the pot, stirring them a few times, and then cover and steam for about 5 minutes until the mussels begin to open. Life the lid and stir them once during the steaming process.
• Remove from the heat and serve the mussels with toasted artisan bread slices to soak up the cooking liquid.
Serves 6
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