3 lbs mussels, scrubbed and beards removed
4 T butter
2 t shallot, minced
3 t garlic, minced
1 C Lambert Bridge Sauvignon Blanc
1/4 C chopped parsley
Salt to taste
In a pot large enough to fit all the mussels, melt butter. Sauté shallots until translucent. When they are almost done add the garlic and stir in the mussels. Pour in Sauvignon Blanc, place lid on top of the pot and cook until the mussels open. Stir in parsley and serve with grilled bread and Lambert Bridge Sauvignon Blanc.
1 clove garlic, cut in half
Slice baguettes and make them as long as possible. Brush with olive oil and rub with garlic. Place on preheated grill, and cook until the bread starts to brown.
Serves 2 as an entree