3 pounds mussels (about 5-6 dozen)
butter or margarine
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Parsley
Discard any mussel that remains open when tapped with fingers.
Rinse thoroughly under running cold water to remove all the sand.
Scrub clean with a stiff metal brush, scraping off any loose
barnacles with a knife. With shears, clip off beards.
In 5 quart saucepan or Dutch oven over medium high heat, in 2
tablespoons hot butter or margarine, cook shallots and garlic 1
minute, stirring. add wine and mussels. Sprinkle mussels with salt
Cover and simmer 6-8 minutes until shells open, stirring occasionally.
With slotted spoon, remove mussels to bowl, (Discard any that remain
unopened). Without disturbing sediment in bottom of saucepan, pour
stock into 1 1/2 quart saucepan, heat. Meanwhile, discard halves
of mussel shells to which meat is not attached. Arrange mussels in
shells, open side up, in soup plates. Into hot stock, stir 1
tablespoons butter or margarine, Pour over mussels, sprinkle servings