Mussels in Wine

Clean the mussels and discard any open ones. Place the closed mussels in a large bowl of ice water for 10 minutes.

Pluck the parsley leaves from the stems, finely chop them, and set the stems aside. Finely chop the shallot. In a pot over medium heat, melt half of the butter and sauté the shallot. Add the parsley stems and increase the heat to maximum.

Add the washed mussels and stir for ½ minute. Add the wine and 2 pinches of pepper, cover with a lid, and simmer for 3 minutes.