Stephen Smith (France) Ltd

[annaberr]

Ingredients:

2.4 kg mussels
100 g butter
30 cl white wine
100 g shallots
50 g parsley sprigs
100 g butter, salt, pepper

Carefully scrub the mussels. Wash 2 or 3 times under running water, then drain. Keep in the fridge.

Slice the shallots and chop the parsley. Put the drained mussels in a pot with the white wine, shallots and parsley.

Season (be cautious with the salt as the mussels are naturally salty).

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.

Arrange the mussels in a large bowl, using a skimmer. Add 100 g butter to the broth, stirring to combine it.

Pour the juice on the mussels, watching out for the sand that could have stayed with the mussels.

Sprinkle with chopped parsley.