 Ingredients:2.4 kg mussels
100 g butter
3 dl white wine
100 g shallots
50 g parsley sprigs
100 g butter
salt, pepper
Time: 1 hr 10 min
Directions:1. Carefully scrub the mussels. Wash 2 or 3 times under running water, then drain. Keep in the fridge.
2. Chisel the shallots and chop the parsley. Put the drained mussels in a pot with the white wine, shallots and parsley.
3. Season (be cautious with the salt as the mussels are naturally salty).
4. Add 100 g butter and cook, lid on, for 6 to 8 minutes. Stir from time to time. Remove from the heat when all the mussels open.
5. Arrange the mussels in a large bowl, using a skimmer. Add 100 g butter to the broth, stirring to combine it.
6. Pour the juice on the mussels, watching out for the sand that could have stayed with the mussels.
7. Sprinkle with chopped parsley. Serve warm.
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