Mussels in White Wine
- Heat the butter in a large pan until foaming, then add the shallots. Cook for about 5 minutes until shallots are soft. Add the mussels to the pan. Discard any that are already open. Pour the wine into the pan and cover. Cook for 5 minutes, shaking the pan every now and then. Remove the lid and discard any mussels that have not opened by this time.
- Remove the mussels to a warm dish, reserving the liquid in the pan. Bring the liquid back to a boil and season with salt and pepper to taste. Stir in the parsley, then pour the liquid over the mussels and serve immediately with warm crusy bread.