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

Cooking Instructions

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.

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