Mussels with Capers and white wine

By CarolM-2

Ingredients

• 1 Tbsp. butter or margarine
• 1 med shallot, finely chopped (about 2 Tbsp.)
• 2 garlic cloves, crushed
• 1/2 cup dry white wine
• 2 Tbsp. drained capers
• 3 lbs. mussels, scrubbed with beards removed
• 1/2 cup loosley packed fresh parsley leaves, chopped

Preparation

Step 1

In a 5-6 qt. saucepot or dutch oven, melt margarine over med-high heat.
Add shallot and garlic, and cook 2 minutes, stirring frequently. Stir in wine and capers, and heat to boiling; boil 2 minutes.
Add mussels to pot and cook over med-high heat, covered, 10 minutes or until shells open, stirring occasionally. Discard any unopened mussels.
Serve mussels in bowls with sauce. Sprinkle with parsley.