- Olive oil - 3 Tablespoons
- Shallots - 2 (chopped)
- Garlic - 4 cloves (minced)
- Mussels - 2 lbs (cleaned)
- Pinot Grigio - 1 cup
- Chicken broth - 1 cup
- Unsalted butter - 4 Tablespoons
- Fresh parsley - 1/2 bunch chopped
- Kosher salt -
- Saute garlic and shallots in olive oil
- Add mussels, wine, butter, parsley and salt
- Cook for 10 minutes until mussels open
- Set aside mussels and pick out of shells.
- Boil for 15 minutes to reduce.
- Add mussels back in and serve