INGREDIENTS
3 lbs. mussels, scrubbed and debearded
10 TBSP. butter
3/4 cup finely chopped shallots
6 large garlic cloves, minced
4 TBSP. chopped parsley
2 TBSP. lemon juice
1 tsp. grated lemon peel
DIRECTIONS
Place mussels in heavy large dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes.
Drain mussels, reserving liquid.
Transfer mussels to bowl; discard any that do not open.
Tent bowl with foil.
Melt butter in same dutch oven over medium-high heat.
Add shallots and garlic; sauté until tender.
Add 3 TBSP. parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to a boil.
Season to taste with pepper.
Drizzle garlic butter over mussels, starting with 1/2 and then add more to taste.
Sprinkle with remaining parsley.
Serves 6.
