How to Make It
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.
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
Cooking Light Fresh Food Fast Weeknight Meals