Alsatian Mussels in Riesling

1. 1

   Melt the butter in a heavy 6-quart saucepan.

2. 2

   Add the shallots and saute over medium heat until they are tender but not brown.

3. 3

   Add the wine and bring to a simmer.

4. 4

   Add the mussels, cover and cook about 10 minutes, until the mussels have opened.

5. 5

   Discard any mussels that do not open.

6. 6

   Spoon the mussels into soup plates and spoon the broth over them.

7. 7

   Sprinkle with parsley and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.