Ingredients
Ingredients
4 ounces/112 g butter
2 shallots, thinly sliced
2 cups/450 ml dry white wine
salt and pepper
6 lb/2.7 kg mussels, scrubbed and debeared (just before cooking)
4 springs of flat parsley,finely chopped
Preparation
Equipment large pot with lid warm serving bowl
Heat the butter in the large over medium high heat. Once melted, add the shallots. Cook for 2 minutes, untill the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cracking up the heat all the way). Season with salt and pepper. Dump the mussels into the pot, and slap on the lid. Cook just untill all the mussels are open all the way (about 10 minutes, not more). Shake the pot, keeping the lid firmlypressed on top, then add the parsley and shake again. Pour the whole glorious mess into the warmed serving bowl and serve.
