This article is also available in: Italian
PREPARATION TIME 10 minutes
COOKING TIME 10 minutes
• 25g butter
• 2 shallots, chopped
• 2 garlic gloves
• 200ml dry white wine
• 1 tbsp finely chopped parsley
• 450g mussels, well scrubbed
• Ground pepper
Melt butter in a large skillet over medium heat. When it’s hot, sauté garlic and shallots.
Pour in white wine and add parsley. Bring to a boil and add mussels. Cover the skillet.
Cook until all the mussels are open. Discard any mussels that do not open.
Remove mussels and leave the liquid into the skillet.
Strain the liquid through a fine-mesh sieve to remove sand. Wash the skillet. Pour in the liquid and cook until the sauce is thick.
Season to taste and pour on the mussels. Serve.
THANKS TO Luca Sbarbada