Classic French Mussels

• wine0.5 cup
• parsley3 sprigs
• garlic cloves4
• kosher salt2 servings
• buttermilk0.5 cup
• mussels2 pounds
• olive oil1 Tbs
• shallots2
• butter4 tablespoons

Instructions

1. 1

   Scrub mussels with a stiff brush, discard any that are open and stay that way even when you close the shell.

2. 2

   Discard any with broken shells.Soak them in cool clean water for at least an hour.

3. 3

   Mussels are alive and breathing and have taken in sand over time.

4. 4

   This allows them to expel the sand.Mussels have a small fibrous "beard" that should be removed.

5. 5

   Pull it out toward the hinge of the shell to keep from injuring the mussel.

6. 6

   Heat the olive oil in a large pot over medium-high heat.

7. 7

   Add the shallots and garlic and cook until soft, about 5 minutes.

8. 8

   Add the mussels, wine, buttermilk, butter, and parsley and season well with the kosher salt.

9. 9

   Give it a good stir, cover the pot, and cook until mussels open and are cooked through, 10 to 15 minutes.

10. 10

    Divide the mussels and the juices between 2 bowls and serve with a crusty whole-grain bread to sop up that wonderful sauce.