Steamed Mussels II

Ingredients

• 2 tablespoons butter
• 1/4 cup shallots, minced
• 3/4 cup dry white wine
• 3 pounds mussels, cleaned and debearded
• 1/2 cup chopped fresh parsley
• ground black pepper to taste

Directions

1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.