STEAMED MUSSELS WITH WHITE WINE, SHALLOTS AND PARSLEY

6 pounds [2.7 kg] mussels, preferably small cultivated

4 large shallots, chopped or sliced thin

3 cups [750 ml] dry white wine such as muscadet or French sauvignon blanc

1 bunch parsley, chopped coarse just before you use it (about 4 tablespoons)

4 tablespoons butter (optional)

pepper

crusty French bread, preferably baguettes sliced into 1-inch-thick [2.5 cm] pieces (to accompany the dish)

WAS H and sort the mussels
COMBINE the shallots and wine in a pot about twice the size of your pile of mussels (to leave room for the mussels to open). Cover the pot, bring to a simmer, and simmer for about 5 minutes to infuse the shallotsâ€™ flavor in the wine. Add the parsley and then the mussels. Cover the pot, turn the heat to high, and steam for about 4 minutes.
Holding the lid firmly on the pot with a kitchen towel while also holding the pot handles, shake the pot, moving the back side up and toward you so the mussels that were on the bottom of the pot are redistributed to the top. Steam for about 2 minutes more, or until all the mussels have opened. Stand back when you remove the lid and donâ€™t put your hand in for a few seconds or the steam can burn you.
SCOOP the musselsâ€”I use a skimmer or a frying spiderâ€”into large, hot bowls. If you notice some mussels that havenâ€™t opened, throw them out. Gently pour the hot liquid from the pot into a heat-proof bowl, leaving any grit or sand behind in the pot. Rinse out the pot and put the decanted liquid back in.
Put the pot back on the stove and whisk in the butter. Season to taste with pepper. Ladle the hot liquid over the mussels in each bowl. Donâ€™t pour the liquid directly from the pot, because you want any sand or grit released by the mussels to stay behind in the pot. Serve with plenty of bread and wine.

makes 6 first-course servings