Moules a la Mariniere
2 lb (1 kilogram) mussels, unopened
1/2 cup chopped shallot (spring onion)
1 cup chopped flat-leaf parsley
1/2 cup dry white wine
8 peppercorns, bruised
some parsley stems
optional: a little lemon juice, some celery leaves, breadcrumbs
Soak mussels for a few hours, changing water half a dozen times.
Scrub and de-beard. Place wine, parsley stems, pepper and shallot
in a saucepan and simmer, covered, for a few minutes. Add mussels
and cook, covered, for a few minutes. At that point remove opened
ones into warm bowls. Return pan to heat, and remove mussels as
they open. Any that haven't opened after two minutes, discard.
Strain juices and pour over mussels. Scatter with parsley.