Ingredients
| 6 dozen | mussels, debearded | | 1 | onion, chopped | | 2 | shallots, chopped | | 2-1/2 cup | freash parsley, finely chopped | | Fresh ground black pepper, to taste | | 7 tbsp. | butter | | 3 tbsp. | butter, cut into chunks | | 1-1/2 cup | white wine | | 3 tbsp. | fresh lemon juice |
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Instructions
Put the mussels into a large pot with 7 tablespoons of the butter, onions, shallots, parsley, pepper, and wine. Cover and cook over high heat, shaking the pot a few times. When the mussels open, tranfer to a bowl and keep warm. Strain the liquid into a small saucepan and reduce by 1/3. Turn off the heat and whisk in the rest of the butter until the sauce thick and foamy. Then whisk in the lemon juice and pour the sauce over the warm mussels.
Author's Comments
Great for a cook out with a few cold beers and a good loaf of french bread to dip into the sauce.
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