Ingredients
Everything you'll need to make this recipe
1
6 shallots, chopped
2
1 clove of garlic
3
¼ cup butter
4
¼ cup dry sherry
5
½ a bay leaf
6
3 quarts scrubbed, bearded mussels
7
¼ cup chopped parsley
8
Salt
9
Pepper
Instructions
Step-by-step guide to making this recipe
1
Sauté the shallots with the garlic clove in ¼ cup butter until golden.
2
Place wine and bay leaf in a large skillet.
3
Add the sautéed shallots and mussels, salt, and plenty of pepper.
4
Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
6–8 minutes
5
Discard any mussels that did not open.
6
Pour mussels into heated bowls.
7
Sprinkle with parsley and serve.