Steamed mussels are such a simple luxury. This recipe can be used with steamer clams as well. Serve with a crusty bread such as ciabatta, and the rest of the wine wine!
2 lb live mussels
1 tablespoons unsalted butter
3/4 cup white wine (I often use Clois de Bois Chardonnay since it is cheap but still a good drinking wine)
2 chopped scallions
2 cloves chopped garlic
1/4 cup chopped Italian parsley
Scrub and clean (de-beard) the mussels. You can ask your fishmonger at the market to do it for you.
Heat the butter over medium heat in a large pot such as a soup pot or dutch oven. Saute the shallot until it is soft but not browned. Add the garlic cloves and saute for another minute.
Add the white wine, and bring it to a boil. Add the mussels in one layer if possible.
Cover the pot and let the mussels steam for 3-8 minutes. As soon as most of the mussels are open, turn off the heat and toss in the Italian parsley. Cover for a minute while you prepare bowls and plates.
Spoon out plenty of mussels and broth and throw out any mussels that did not open.
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