2-3tablespoonsunsalted quality butter82% butterfat or higher
1/2cupwhite winewhat you enjoy drinking
coarse sea salt & freshly ground black pepper
2-3tablespoonsflat-leaf parsleychopped
fresh artisan crusty breadas many slices or torn pieces as you want
Instructions
In a Dutch oven, melt the butter over medium heat. Add the shallot and garlic, then immediately add the moules (mussels). Cover and cook over medium heat (5-6, on a 10 dial) for 5 minutes (do not peek - unless you have a clear cover).
After 5 minutes, remove the lid, add a pinch of salt and pepper. Then pour in the wine. Cook to reduce slightly - about 3-5 minutes over medium-low heat. Remove from heat.
Finish with flat leaf parsley, pair with fresh bread and enjoy warm.