Moules Marinieres

Ingredients

• 6 pounds mussels
• 4 tablespoons butter
• 4 tablespoons finely minced shallots
• 4 cups dry white wine
• 1 to 2 cups water (optional)
• Freshly ground black pepper
• 2 tablepoons minced fresh parsley

4 first-course or luncheon servings plus leftovers for later use

Preparation

1. Scrub the mussels.
2. In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
3. Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
4. Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
5. Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
6. Sprinkle each serving with parsley and serve

• After the meal is completed, shuck and refrigerate the remaining mussels. Save the shells only if you plan to use a recipe that requires them.