Classic French Mussels

Ingredients

• •½ cup wine
• •3 sprigs parsley
• •4 garlic cloves
• •kosher salt
• •½ cup buttermilk
• •2 pounds mussels
• •1 tbsp olive oil
• •2 shallots
• •4 tablespoons butter

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Method

From foodista.com — read the original

1. 1Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the shell. Discard any with broken shells. Soak them in cool clean water for at least an hour.
2. 2Mussels are alive and breathing and have taken in sand over time. This allows them to expel the sand. Mussels have a small fibrous "beard" that should be removed.
3. 3Pull it out toward the hinge of the shell to keep from injuring the mussel.
4. 4Heat the olive oil in a large pot over medium-high heat.
5. 5Add the shallots and garlic and cook until soft, about 5 minutes.
6. 6Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes.
7. 7Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.