3 lb. mussels
1 c. dry white wine
1 tsp. minced parsley
1 tsp. minced shallots
1 tbsp. butter
Dash of cayenne pepper

Wash the mussels thoroughly, discarding any broken shell or dead mussels. Place mussels in a large pot or steamer. Add wine, parsley and shallots. Steam for approximately 5 minutes or until shells open. Drain, reserve mussel liquor and reduce it to 3/4 cup. Remove top shell of mussels. Add butter and pepper to broth and pour over mussels. Makes 3 to 4 servings.