Mussels in Broth

2 lb. mussels in the shell
2 tbsp. butter or margarine
1/4 cup chopped shallots or finely chopped onion
2 cloves garlic, minced
1 cup dry white wine
1 cup homemade chicken broth or canned reduced sodium chicken broth
1/2 tsp. freshly ground pepper
2 tbsp. chopped fresh parsley, preferably flat leaf (Italian) parsley

 

      In a large bowl, soak mussels in cold salted water 30 minutes; rinse and scrape off the beards (hairy tuft protruding from 1 side of shell).  In a large, deep skillet or sautè pan, melt butter.  Sautè shallots and garlic until tender about 5 minutes.  Add wine, broth, and pepper; bring to a boil.  Simmer, uncovered, 5 minutes.  Drain mussels and add to pan; cover and cook until mussels are fully open, about 8 minutes, shaking pan frequently.  Discard any mussels that do not open.  Divide mussels and broth among 4 deep soup bowls; sprinkle with parsley.