pounds fresh mussels
2 ounces butter
2 ounces chopped shallots
tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups
dry white wine
Clean and wash mussels under cold running water and
Heat the butter in a kettle. Add shallots and cook for 5 minutes.
Add half of the parsley, pepper, wine, and mussels.
Cover and steam until
Serve in soup bowls with the strained cooking liquid.
Sprinkle with remaining chopped parsley.