Steamed Mussels

2 tablespoons butter               ¾ cup dry white wine
¼ cup shallots, minced            2 lbs. mussels, cleaned and debearded

In medium stock pot, heat butter over medium heat. Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Serves 4 as an appetizer or 2 as a main course