1. Melt butter in a Dutch oven over medium heat. Add shallots and chile to pan, and sauté 3 minutes or until tender. Stir in salt and pepper.
2. Add mussels and wine; cover and cook 7 minutes or until shells open; discard any unopened shells. Divide mussels evenly among 4 shallow bowls. Sprinkle evenly with parsley.
Serve with: Garlic Bread
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