Steamed Mussels

• 2 tablespoons butter

• 1/4 cup shallots, minced

• 3/4 cup dry white wine

• 3 pounds mussels, cleaned and debearded

• 1/2 cup chopped fresh parsley

• ground black pepper to taste

In a medium stock pot, heat butter over medium heat. Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 6 to 8 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.