Pot of Steamed Mussels
Serves 4 to 6

5 pounds mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 bay leaf, dry
2 tablespoons flat leaf parsley, minced
2 teaspoons each coarse salt and fresh cracked black pepper
1 cup sauvignon blanc

1 loaf French baguette, warmed
1 lemon, cut into wedges

When cleaning mussels, discard any that are cracked or chipped.  If any are slightly open, discard those that do not close when lightly tapped.

In a large pot over medium heat add the olive oil and sauté the garlic and shallot until they are soft.  Add the bay leaf, parsley, salt, pepper and sauvignon blanc to the pot and increase the heat to high, bringing the wine to a boil. Add the mussels, cover, and steam until mussels open, about 6-8 minutes.  Be careful not to over cook.

Serve in large bowls with plenty of the broth, along with the French bread to soak up the garlic broth.  Garnish with lemon wedges.

Enjoy with a glass of Sauvignon Blanc or other light, crisp white wine.