by Kirkland Moore
Ingredients:
1 Bag Mussels
1 1/2 Cup Water
1/2 Cup Butter Divided*
1 Garlic Clove
1 Shallot
Parsley
*Divided in 1/4 cup portions
Directions:
Clean mussels well, scrubbing all surfaces and removing each beard. Bring water to a boil in a large pan. Add mussels and cover until they all open (aprox. 5 minuets). Once finished drain water in separate bowl and cover mussels. While the mussels are cooking prepare your sauce. Add half your butter into a medium sauce pan and heat until melted. Dice garlic and shallot and add to pan and simmer until soft. Add in water drained earlier. Simmer for 3 minuets. Mince a parsley shoot and add to sauce. Serve in a bowl with sauce and parsley leaves.
Turned out very well! I don't think there is anything I would do differently.
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