Start by washing and preparing the mussels.Rinse the mussels in cold water, scrape them, remove the filaments, and sort them, removing any that are open. 3 kg whole mussels
Peel the shallots and garlic cloves. Chop the shallots and press the garlic.In a cast iron pot or large saucepan, melt the butter. Add the onion, shallot, and garlic mixture and cook gently for 2 to 3 minutes. 3 finely chopped shallots, 50 g butter, 2 pressed garlic cloves
When the mixture is translucent, pour in the white wine and stir in the rosemary and pepper.Add the mussels and cook over high heat, covered, for 10 minutes. Stir occasionally, until the mussels are fully open. 40 cl dry white wine, Freshly ground pepper, 1 sprig of rosemary
Add the chopped parsley, mix and serve hot, topped with sauce.
1 small bunch of parsley
