Steamed Mussels II

2 tablespoons butter

¼ cup shallots, minced

¾ cup dry white wine

3 pounds mussels, cleaned and debearded

½ cup chopped fresh parsley

ground black pepper to taste

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.

Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.

Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.