Mussels with Garlic Butter

Directions

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes.

Drain mussels, reserving liquid.

Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.

Melt butter in same Dutch oven over medium-high heat.

Add shallots and garlic and saut? until tender, about 3 minutes.

Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper.

Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

Pass a basket of soda bread to mop all the juices.