115 g butter
2 shallots, chopped
2 cups (480 mL) white wine
2.25 kg PEI mussels, cleaned and debearded
Salt and pepper to taste
1 Tbs chopped parsley
- In a large pot on medium-high heat, melt half the butter. Add shallots and cook until soft.
- Add the wine, turn up to high heat and bring to a boil. Add mussels, salt, pepper and cover immediately to steam, around 5 to 8 minutes or until mussels are opened all the way.
- Add parsley and remaining butter, and stir until sauce is emulsified. Serve with slices of baguette.