Steamed Mussels – Cooking School Recipe

Steamed Mussels – Cooking School Recipe

  • 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
  1. Melt butter in a large skillet over medium heat. Cook and stir shallot in the melted butter until translucent, about 3 minutes.
  2. 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.
  3. Transfer mussels to a bowl and garnish with parsley.