- 1kg mussels, beards removed and washed
- 2 Tablespoons butter
- 4 French shallots, chopped
- Three quarters of a cup of white wine
- Black pepper
- 2 Sprigs of thyme
In a large pot melt the butter, add in the shallots and cook until wilted. Add white wine, pepper and thype and infuse for five minutes. Add the mussels, cover and cook on high heat for a few minutes.
Remove mussels and placed on a warm plate. Cut some extra butter and whisk into the remaining liquid in the pot, then pour buttered broth over the mussels and serve with some fresh parsley.