Mussels in White Wine

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• fresh mussels
• butter, unsalted
• shallots, finely chopped
• cloves garlic
• dry white wine
• chopped flat-leaf parsley
• lemon
• freshly ground black pepper

Cook

Directions

1. In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add shallot and garlic. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
2. Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
3. Remove from heat and whisk in remaining butter. Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with bread.