Served as main course. Non-vegetarian dish.

3 lb Fresh Mussels, scrubbed, de-bearded

10 Tablespoon (1 1/4 sticks) Butter

3/4 cup Finely chopped Shallots

6 Garlic Cloves, minced

4 Tablespoon Chopped fresh Parsley

2 Tablespoon Fresh Lemon Juice

1 teaspoon Grated Lemon peel

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 sauté 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. Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Serves: 6

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