Heat a saute pan to medium-high and add 2 tablespoons of butter. Once the butter is foamy, add the shallots and saute until translucent. Add the mussels and stir for 30 seconds. Add the wine, cover and cook 2-3 minutes until all the mussels open. Transfer the mussels to a large bowl with a slotted spoon. Season the broth and whisk in the 1/2 cup of butter. Once the butter has melted, reduce till thick and pour broth over mussels.Sprinkle parsley over the mussels before serving.


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