Moules A La Marninere

4 lbs. mussels, cleaned and de-bearded
2 small shallots, minced
1 c. dry white wine (maybe a touch more)
2 T. chopped parsley
2 oz. unsalted butter
salt and pepper to taste

Many chefs make this classic recipe without ever really following a recipe. They just simply clean the mussels, place them in a pan with white wine, shallots, butter and parsley: cover the pan, simmer until the shells open and voila--that's it.

1. Place mussels, shallots, white wine, 1 T. parsley, and butter in a deep saucepan or small stockpot.
2. Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes).
3. Remove mussels from the pan and place in deep serving containers.
4. Taste cooking liquid for seasoning. If it is acidic, add a bit more butter.
5. Pour the liquid over the mussels and sprinkle with remaining parsley.
6. Serve immediately with lots of French bread.