Yields
4 servings
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ingredients
2
lb(s) mussels
⅓
cup dry white wine
1
bay leaf
1
small shallot, minced
1
clove garlic, minced
3
peppercorns
1
tsp butter
A handful chopped fresh parsley
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directions
Step 1
Pick over the mussels, discarding any that are open. Scrub the remaining mussels, removing any beards. Put the wine, bay leaf, shallots, garlic, and pepper in a large pot and bring to a simmer. Add the mussels, cover, and steam until they open, 5 minutes.
Step 2
Move the mussels to a large serving dish with a slotted spoon, discarding any that have not opened. Whisk the butter into the cooking liquid, along with the parsley, and pour over the mussels.