Steamed Mussels in White Wine

Rinse the 3 lb mussels under cold water and debeard them. Discard any mussels that are open or broken.

Melt the 4 tbsp butter in a large pot or Dutch oven over medium heat. Add the minced garlic and chopped shallots and cook until softened, about 5 minutes.

5 min

Pour in the 1.5 cups white wine and bring to a simmer.

Add the prepared mussels to the pot. Cover and cook for 7 minutes, shaking the pot occasionally, until the mussels have opened.

7 min

Stir in the chopped parsley, 0.5 tsp of salt, and 0.25 tsp of black pepper.