Mussels in Butter and Wine

From Mastering the Art of French Cooking

2 cups white wine
1/2 cup shallots, minced
8 parsley sprigs
1/2 bay leaf
6 Tbsp. butter
1/4 tsp. thyme
pepper

1 bag mussels, about 2 pounds, scrubbed and de-bearded

2 Tbsp. finely chopped parsley

In a large pan with a tight fitting lid, add the wine, shallots, herbs and butter. Boil 3 minutes.

Add the mussels, cover the pot and steam until the mussels open, about 5 minutes. Remove the mussels as they open and place on a large bowl/plate. Pour the sauce over when done. Sprinkle with finely chopped parsley.

You may strain the sauce through cheesecloth to get rid of any sand, we just pour it over.

Scoop some sauce into little bowls for dipping the mussels in as you eat them to rinse off any remaining grit.

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