Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 4 servings
Recipe Courtesy of Vanessa Rose
- 3 tablespoons Butter
- 1 Shallot, sliced
- 2 Garlic Cloves, minced
- 2 cups White Wine
- 1 ½ pounds Mussels, de-bearded
- ¼ cup Chopped Parsley
- Melt Butter in a dutch oven over high heat. Add minced garlic and shallot. Saute for 5 minutes until shallot is soft.
- Add white wine and bring to boil. Add de-bearded mussels.
- Top with fresh chopped parsley. Cover and reduce heat to medium. Cook for 10-15 minutes.