Steamed Mussels II
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
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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.
Source
Original recipe: View Original