Classic French Mussels Done Light

• 1 teaspoon extra-virgin olive oil
• 2 shallots finely chopped
• 4 garlic cloves finely chopped
• 2 pounds mussels cleaned
• 1 cup dry white wine
• 1/2 cup low fat buttermilk
• 4 tablespoons light butter unsalted, cut into pieces
• 1/2 bunch fresh parsley chopped

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the shallots and garlic and cook until soft, about 5 minutes.
3. Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt.
4. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes.
5. Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.

extravirgin olive oil, shallots, garlic, mussels, white wine, buttermilk, light butter, parsley

Taken from www.yummly.com/recipe/Classic-French-Mussels-Done-Light-1650702 (may not work)