Mussels in White Wine

2 tbsp olive oil

2 shallots, thinly sliced

2 cloves garlic, thinly sliced

4 pounds mussels, scrubbed and debearded

1 cup dry white wine

¼ cup flat-leaf parsley

4 tbsp (½ stick) unsalted butter

1 tsp Kosher salt

½ tsp ground black pepper

Kosher salt and ground black pepper, to taste

Preparation:

Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley and butter. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread. Serves: 4.