Mussels in White Wine Sauce

Ingredients

• 2 pounds mussels, scrubbed clean under running water
• 1/2 cup dry white wine
• 2 Tbsp butter
• 1/4 cup minced shallots
• 1 Tbsp minced garlic
• 2 teaspoons flour
• 1/4 cup minced parsley

Directions

1. Clean the mussels first. Set them in a bowl of salted water, using 1 Tbsp salt for each quart of water, and leave them for 10-15 minutes. Discard any mussels that are gaping open and do not close when you handle them, since they are probably no longer alive.
2. Check the closed mussels for beards, those long, stringy byssal threads attached to the shells. Tug them out slowly but firmly, pulling toward the hinge end of each shell.
3. Pour 1/2 cup dry white wine into a large pot that holds at least 4-quart. Add the mussels, put on the lid, and bring everything to a boil. Turn the heat down to low and let the mussels steam; as they cook, they will add their own briny juices to the pot.
4. Cook just until the shells open and the mussels look tender and steamed, 5 to 7 minutes. Do not let them go too long, or they can turn tough and rubbery.
5. When the mussels are done, use tongs to move them carefully into a bowl, picking them out 1 by 1, including any mussels that have come away from their shells. Leave the cooking liquid in the pot.
6. Allow the liquid in the pot to stand for 1 minute so any grit drops to the bottom. Carefully pour the cooking liquid into a measuring cup, stopping before the sediment comes along. If it still looks gritty, pass it through a sieve.
7. In a medium-sized saucepan, melt the butter. Stir in the shallots and cook for 2 minutes, until they look translucent. Add the garlic and cook for 1 minute longer. For a slightly thicker sauce, stir 1 or 2 teaspoons flour into the pan until combined; otherwise, leave it out.
8. Slowly pour about 1 cup of the filtered mussel cooking liquid into the saucepan, stirring as you go so the sauce stays smooth. Stir in the minced parsley.
9. Divide the mussels among serving bowls. Spoon sauce over each portion and serve immediately, with crusty bread for dipping in the sauce.