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2lbs mussels rinsed and picked through. Discard broken mussels, any open mussels tap on the counter to see if they close.
6 T butter
2 T garlic
1/2 cup chopped shallots or onions
Salt to taste
1 cup of dry white wine
Chopped parsley for garnish
In a deep sauce pan add butter, garlic, shallots, wine, thyme, and salt. Cook until onions are tender. Add mussels. Put on a tight-fitting lid and let the mussels steam until all the mussels open - about 5 minutes. Toss mussels in cooking liquid and serve.