Patrice Rames
- 18 Whitewater Mussels
- white wine
- diced shallots
- unsalted butter’
- chopped parsley
- thyme flowers
Place mussels in a sauté pan with lid. Add enough wine to cover the mussels. Add 1 tablespoon diced shallots, 2 tablespoons unsalted butter and salt and pepper to taste. Bring to a boil. Add parsley and thyme flowers as mussels start to open. Serve with broth in covered bowl.