Mussels in White Wine & Lemon Butter Sauce

By á-178825

4-8 servings.

Ingredients

• 1/2 c (8 T) unsalted butter, plus more for the bread
• 4 shallots, minced
• 1 c fresh parsley leaves, chopped
• 1 c good white wine
• 1 t fresh cracked pepper
• 1/2 t sea salt
• 6 lemons, juiced
• 2 lbs fresh mussels, cleaned
• Crusty bread, for serving
• 1 garlic clove

Preparation

Step 1

Heat butter in LG pot over med heat. Sauté shallots until opaque, a few minutes. Add parsley, wine, pepper, sea salt & lemon juice. Turn the heat up to high & bring mixture to boil. Let reduce for 3 min.

Add mussels, cover & shake the pot every minute so mussels cook evenly. When mussels open, they're done. Discard any unopened ones.

Toast the bread, rub with garlic clove (or could add minced garlic clove to mussels mixture & cook for the last 1-2 min.) & spread with butter. Spoon 6-8 mussels into each bowl & add 2 slices of bread.

Option: Serve mussels over angel hair pasta.