Technical Stages :

• Carefully scrub the mussels. Wash 2 or 3 times under running water, then drain. Keep in the fridge.
• ciseler the shallots and chop the parsley. Put the drained mussels in a pot with the white wine, shallots and parsley.
• Season (be cautious with the salt as the mussels are naturally salty).
• Add 100 g butter and cook, lid on, for 6 to 8 minutes. Stir from time to time. Remove from the heat when all the mussels open.
• Arrange the mussels in a large bowl, using a skimmer. Add 100 g butter to the broth, stirring to combine it.
• Pour the juice on the mussels, watching out for the sand that could have stayed with the mussels.
• Sprinkle with chopped parsley. Serve warm.