Mussels in Wine

Preparation

• 1
  Clean the mussels and discard any open ones. Place the closed mussels in a large bowl with ice water for 10 minutes.
• 2
  Pluck the parsley leaves from the stems, finely chop the leaves, and set the stems aside. Finely chop the shallot. In a pot over medium heat, melt half of the butter and sauté the shallot. Add the parsley stems and increase the heat to maximum.
• 3
  Add the washed mussels and stir for ½ minute. Add the wine and 2 pinches of pepper, cover with a lid, and simmer for 3 minutes.
• 4
  Remove the lid, add 50 ml of hot water, stir, and simmer covered for another 2 minutes. Remove from heat and discard any closed mussels. Add lemon juice, season with salt if necessary. Stir in the remaining butter and chopped parsley.
• 5
  Serve with white bread and a lemon slice.