This morning at the farmers market they fish monger has MUSSELS! Cleaned and bearded!!! I bough 3/4 lb since no one else will eat them and immediately came home and ate them – best brunch ever!!!
1 lb fresh mussels, cleaned & bearded
2 shallots, minced
3 TBSP butter
1/4 tsp salt
2 c white wine
Fresh ground pepper, 30 turns of the mill
2 thyme sprigs
Flat leaf parsley
In a large deep pot, combine shallots, butter and salt, sweat over low heat until soft, about 3 minutes. Add wine, bring to a boil over high heat and cook for 5 minutes. Add mussels and pepper, stir and cook for 1 – 3 minutes, remove mussels as soon as they open. Pour juice over and serve with crusty bread.