Mussels in white wine and garlic

Be sure to buy live mussels. Cover loosely in refrigerator with a damp towel until ready to cook. Any open mussels that do not close when you tap on their shells are dead and need to be discarded. Serve with lots of crusty bread to soak up the juices. Serves 4.

INGREDIENTS: DIRECTIONS:

•2 cups dry white wine

•4 shallots, finely chopped

•4 garlic cloves, finely chopped

•1 tsp sea salt

•4 pounds live mussels

•⅓ cup parsley, finely chopped

•½ cup of butter, cut into pieces

•Quartered lemon

Rinse and scrub mussels under cold running water. Remove beards and discard. Set in a strainer until ready to cook.

In a large stockpot set over medium heat, melt ½ of the butter, then add shallots, garlic, lemon quarters and salt. Simmer 5 minutes. Add mussels, shake pan, pour in wine, cover and increase the heat to high. Cook just until mussels are open, about 5-7 minutes. Don’t overcook.

Stir in parsley and remaining butter. Divide mussels into four serving bowls. Serve with bread and wine.

Cold mussels are also delicious, served with saffron aioli.