Rinse and scrub the Mussels under cold running water removing any beards (the strings hanging from the shells) and discard any broken or open shells.
Melt the butter in a large stock pot over medium heat. Add the shallots, garlic, salt and pepper and simmer for 2-3 minutes. Add the wine and increase the heat to high. When wine starts to boil, add the Mussels. Cover the pot and cook for 7 minutes.
Remove from the heat and discard any unopened mussels. Garnish with fresh parsley.
Ladle mussels and broth into individual bowls. Serve with lemon wedges and slices of baguette for sopping up the broth.
* Fresh mussels should smell like the sea, not fishy. Be sure to discard any with cracked shells or any that refuse to close when gently tapped, as they are likely dead. Try to cook mussels within a few days of being bought. Be sure to store them at home in the fridge in a bowl covered with a damp cloth so they can breathe.
Rinse and scrub the Mussels under cold running water removing any beards (the strings hanging from the shells) and discard any broken or open shells.
Melt the butter in a large stock pot over medium heat. Add the shallots, garlic, salt and pepper and simmer for 2-3 minutes. Add the wine and increase the heat to high. When wine starts to boil, add the Mussels. Cover the pot and cook for 7 minutes.
Remove from the heat and discard any unopened mussels. Garnish with fresh parsley.
Ladle mussels and broth into individual bowls. Serve with lemon wedges and slices of baguette for sopping up the broth.
* Fresh mussels should smell like the sea, not fishy. Be sure to discard any with cracked shells or any that refuse to close when gently tapped, as they are likely dead. Try to cook mussels within a few days of being bought. Be sure to store them at home in the fridge in a bowl covered with a damp cloth so they can breathe.
