Mussels Marinière

Discard any cracked mussels or mussels that do not close when tapped, then rinse the remaining shells well.

Melt butter in a large pot and soften the shallots and garlic until fragrant but not browned.

Add wine, bring to a lively simmer, add the mussels, cover, and steam for 4 to 6 minutes until the shells open.

Toss with parsley, discard unopened shells, and serve immediately with lemon and bread for the broth.