Mussels in White Wine

Ingredients

• 2 tablespoons unsalted butter

• 1/4 cup diced carrot, cut into 1/4-inch dice

• 1/4 cup diced celery, cut into 1/4-inch dice

• 1/4 cup diced shallots, cut into 1/4-inch dice

• 1 sprig thyme

• 4 pounds mussels, cleaned

• 1/4 cup white wine

• 2 tablespoons chopped parsley

Directions

1. In a large Dutch oven over medium-high heat, melt the butter. Add the carrot, celery, shallots and thyme and sauté until the shallots are soft, about 5 minutes. Add the mussels and wine, cover and steam for 5 minutes or until the mussels open. Discard any mussels that do not open.

2. Pour the mussels into a warm large bowl, spoon the vegetables and liquid over the mussels and sprinkle with parsley.