Steamed Mussels in White Wine Sauce

Step 1

Scrub the 2 pounds mussels under cold water, pulling off any beards. Discard any that are open or cracked.

Step 2

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the 1 sliced shallot and 3 minced garlic cloves, cooking until soft and fragrant, about 3 minutes.

Step 3

Pour in the 1 cup white wine and bring to a simmer. Season with the 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 4

Add the mussels to the pot, cover, and steam until they open, about 5-7 minutes. Shake the pot once halfway through.

Step 5

Stir in the remaining 1 tablespoon butter and the 1/4 cup chopped parsley until the butter melts and the sauce is glossy.

Step 6

Discard any unopened mussels. Serve immediately in bowls with the sauce spooned over.

Step 7

Enjoy with crusty bread for dipping.