Moules Marinières (Mussels in Wine Sauce) - Belgium

[nverland]

Moules Marinières (Mussels in Wine Sauce) - Belgium

4 Tbs (60 ml) butter or olive oil
6 shallots, chopped
1-3 cloves garlic, finely chopped
1 cup (250 ml) dry white wine
3-4 quarts (3-4 L) live mussels, scrubbed and bearded
½ cup (125 ml) chopped fresh parsley

Heat the butter in a large heavy pot over moderate heat and
saute the shallots and garlic until tender but not brown, about
5 minutes. Add the wine and bring to a boil. Add the mussels
and cook tightly covered, shaking the pot occasionally, until
the mussels’ shells open, 5 to 8 minutes. Discard any unopened
shells. Sprinkle with the chopped parsley and spoon the
mussels (shells and all) and liquid into serving bowls. Serves
4 to 6.