3 lb Fresh mussels, scrubbed
-debearded 10 tb (1 1/4 sticks) butter
3/4 c Finely chopped shallots
6 lg Garlic cloves, minced
4 tb Chopped fresh parsley
2 tb Fresh lemon juice
1 ts Grated lemon peel
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 and saut? until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley. Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices. Bon App?tit May 1996 —–