5 lbs. Mussels, cleaned and debearded
4 Shallots, minced
2 tbsp Butter
1 tbsp Olive oil
1 cups Chopped parsley
1.5 cups Dry White wine
1) Heat butter and oil in a large pot over medium-high heat.
2) Add shallots and saute for 5-7 minutes. Add salt to taste.
3) Add 1/2 cup parsley and 1 cups white wine. Simmer for 2 minutes.
4) Increase to high heat. Add mussels and 1/2 cup wine. Cover and allow to steam for 8 minutes.
5) Add 1/2 cup parsley and stir several times.
Serve with hearty bread.