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    • Jan 24, 2022
    • 1 min read

Steamed Mussels

  • 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

In a medium stock pot, heat butter over medium heat. Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 6 to 8 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

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