Steamed Mussels in White Wine Butter Sauce

• 1 pound Fresh Mussels Or Clams
• 13 cups Cornmeal
• 8 ounces, weight Dry Linguini
• 1/2 sticks Butter
• 1 whole Shallot, Diced
• 1 cup Dry White Wine
• 1/2 bunches Fresh Parsley, Top Only, Roughly Chopped

1. Rinse the clams/mussels in cold water and scrub off any grit.
2. Fill a large bowl with ice water, stir in the cornmeal, add mollusks, and stick in the fridge for a couple of hours (or overnight).
3. They will suck up the cornmeal and spit out the sand, so they wont be gritty when you eat them.
4. Start the pasta to cook.
5. While the waters heating up, rinse the mollusks again and discard any that are open.
6. If using mussels, pull the beards off.
7. After youve added the pasta to the boiling water, melt the butter in a large skillet, add the shallot and saute until soft.
8. Add the clams/mussels, pour in the wine, bring to a boil.
9. Cover and reduce heat to low, let simmer for 5 minutes.
10. Discard any that dont open, divide the rest between 2 plates.
11. Also divide the pasta between the plates.
12. Stir the parsley into the sauce, pour over the pasta.

mussels, cornmeal, linguini, butter, shallot, white wine, parsley

Taken from tastykitchen.com/recipes/main-courses/steamed-mussels-in-white-wine-butter-sauce/ (may not work)