- 2 tablespoons butter
- 1/4 cup minced shallot
- 3/4 cup dry white wine
- 3 pounds mussels, cleaned and debearded
- 2 tablespoons chopped fresh parsley
- Melt butter in a large skillet over medium heat. Cook and stir shallot in the melted butter until translucent, about 3 minutes.
- Pour wine into the skillet. Add mussels, increase heat to high, cover and cook, shaking the skillet occasionally, until the mussels completely open, about 5 minutes. Discard any unopened mussels.
- Transfer mussels to a bowl and garnish with parsley.