Alsatian Mussels in Riesling

• 4 tablespoons unsalted butter
• 3 shallots, finely chopped
• 1/2 bottle Alsatian riesling
• 3 pounds medium-size mussels, scrubbed and debearded
• 1 1/2 tablespoons finely chopped parsley
• 1 loaf crusty French bread

1. Melt the butter in a heavy 6-quart saucepan.
2. Add the shallots and saute over medium heat until they are tender but not brown.
3. Add the wine and bring to a simmer.
4. Add the mussels, cover and cook about 10 minutes, until the mussels have opened.
5. Discard any mussels that do not open.
6. Spoon the mussels into soup plates and spoon the broth over them.
7. Sprinkle with parsley and serve with crusty bread.

unsalted butter, shallots, alsatian riesling, mussels, parsley, crusty

Taken from cooking.nytimes.com/recipes/4206 (may not work)