2 tablespoons butter (can sub olive oil)

1 shallot, finely chopped (can sub 1/2 an onion)

2 garlic cloves, finely chopped

1 pounds mussels, cleaned

1/2 cup dry white wine

Juice of 1 lemon

1/3 cup chopped fresh parsley

Kosher salt to taste

Heat butter in a large pot over medium-high heat. Add the shallots and garlic and cook for 3 minutes. Add wine, lemon, butter, parsley and salt. Bring it to a simmer and add the mussles.  Cover the pot immediately. Cook until mussels open about 6- 8 minutes. Divide the mussels and the juices into bowls. Best when served with crusty bread to soak up the sauce!



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