Dec 7, 2006
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
- Heat the butter in a large pot over medium high heat. Add the shallot and cook for 3 minutes.
- Add the wine and bring to a boil.
- Season with salt and pepper.
- Add the mussels and cover. Cook for 10 minutes, shake. Add the parsley. Shake again.
- Add another tablespoon of butter.
- Serve with the baguette, to dip.
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