Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries)
- 3 lb mussels
- 4 tablespoons unsalted butter, divided use
- 1/4 cup minced shallots
- 3 cloves garlic, minced
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup very dry white wine
- Freshly ground black pepper, as needed
- Scrub the mussels under running cold water with a stiff-bristled brush and remove their beards. Set aside.
- Heat 2 tablespoons of butter in large pot with a tight-fitting lid over medium-high heat. When the butter is melted and the foam has subsided, add the shallots and garlic. Cook, uncovered, stirring occasionally, until fragrant and translucent, about 2 minutes.
- Stir in the parsley, turn the heat to high, and add the mussels to the pot. Stir the mussels once or twice and then add the wine. Cover the pot and let the mussels steam for about 5 minutes, shaking the pot occasionally so they steam evenly.
- Use a slotted spoon to transfer the opened mussels to warmed bowls (discard any mussels that do not open).
- Strain the cooking juices through a sieve into a small pot and bring to a simmer over medium heat. Add the remaining butter, whisking well, and season with pepper. Immediately pour this sauce over the mussels. Serve at once.