White Wine—Steamed Mussels

Ingredients

• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 0.5 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 2 pounds mussels scrubbed ( 60)
• 0.3 teaspoon salt 
• 1  serrano chile finely chopped
• 0.3 cup shallots minced (2 medium)

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat.
2. Add shallots and chile to pan, and saut 3 minutes or until tender. Stir in salt and pepper.
3. Add mussels and wine; cover and cook 7 minutes or until shells open; discard any unopened shells. Divide mussels evenly among 4 shallow bowls.
4. Sprinkle evenly with parsley.
5. Serve with: Garlic Bread