Instructions: Soak mussels in salted cold water for 30 minutes; drain and rinse. Pull off any beards from mussels; refrigerate until ready to grill.

Combine garlic, shallot, butter, wine, salt and pepper to taste in small saucepan. Cook over medium-low heat until butter is simmering, about 5 minutes. Stir in parsley. Adjust seasonings and keep warm.

Put mussels on hot grill in single layer. Cover and cook until shells open, about 2 to 3 minutes; discard any mussels with unopened shells.

Divide evenly among 4 bowls. Pour hot herb sauce into 4 small dishes. Serve mussels immediately with sauce for dipping.

This recipe yields 4 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.