Created by Tisme on February 25, 2016
Step 1: Scrub and de beard the mussels thoroughly and place in a saucepan with the onion, shallot, garlic, parsley, pepper 1/2 the butter and the wine.
Step 2: Cover and cook the mussels for a few minutes over a high heat, shaking the pan several times to ensure an even cooking.
Step 3: When all the mussels have opened, (discard any mussels that have not opened) strain the mussels KEEPING the mussel liquid, transfer the mussels to a heated serving dish and keep warm.
Step 4: Pour the strained liquid into a small saucepan and reduce liquid over a high heat until 1/3 liquid remains. Remove liquid from heat and whisk in the remaining butter & when thick and foamy whisk in the lemon juice and then pour over the mussels, garnish with parsley and serve.