Mussels with Baguette

  • 1/4 lb butter
  • 2 shallots, minced
  • 2 cups dry white wine
  • sea salt and cracked pepper
  • 6 lb mussels, scrubbed and debearded just before serving
  • 1/4 cup parsley, minced
  • 1 baguette, sliced
  1. Heat the butter in a large pot over medium high heat.  Add the shallot and cook for 3 minutes. 
  2. Add the wine and bring to a boil.
  3. Season with salt and pepper.
  4. Add the mussels and cover.  Cook for 10 minutes, shake.  Add the parsley.  Shake again.
  5. Add another tablespoon of butter.
  6. Serve with the baguette, to dip.

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