- 4 pounds mussels
- 4 tablespoons unsalted butter
- 3 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- Toasted baguette
This simple preparation with white wine, garlic and shallots lets the natural, fresh ocean flavor of the mussels shine through.
Thoroughly rinse the mussels, scrubbing with a brush if necessary to remove the dirt. Remove the beards and throw away any mussels that are not tightly shut.
In a large Dutch oven over medium heat, melt the butter. Add the shallots and sauté until translucent and tender, about 5 minutes. Stir in the garlic and cook an additional 2 minutes. Add the wine and increase heat to medium-high and bring to a boil. Stir in salt and pepper. Add the mussels and cover. Let cook until the mussels open, about 7 to 8 minutes. Stir in the parsley and serve immediately with toasted baguette.