Mussels with Garlic Butter

• 3 pounds fresh mussels, scrubbed debearded
• 10 tablespoons (1 1/4 sticks) butter
• 3/4 cup finely chopped shallots
• 6 large garlic cloves, minced
• 4 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel

1. Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes.
2. Drain mussels, reserving liquid.
3. Transfer mussels to bowl; discard any that do not open.
4. Tent bowl with foil.
5. Melt butter in same Dutch oven over medium-high heat.
6. Add shallots and garlic and saute until tender, about 3 minutes.
7. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
8. Season to taste with pepper.
9. Drizzle garlic butter over mussels.
10. Sprinkle with 1 tablespoon parsley.

fresh mussels, butter, shallots, garlic, parsley, lemon juice

Taken from www.epicurious.com/recipes/food/views/mussels-with-garlic-butter-1909 (may not work)