Ingredients:
4 cups chicken or vegetable broth
2 lbs fresh mussels, scrubbed and debearded
1 cup butter
1/2 cup finely chopped shallots
1/4 cup fresh lemon juice
1 Tbs grated lemon peel
2 Tbs chopped fresh parsley
Directions:
Heat broth in a large Dutch oven over medium-high heat; bring to boiling. Add mussels; cover and cook 4 to 6 minutes, stirring occasionally,
until mussels open. (Discard any that do not open.) Drain and keep warm.
Melt butter in a medium skillet. Cook shallots, stirring, 5 minutes or until tender. Add lemon juice and lemon peel; heat through. Pour over mussels. Sprinkle with parsley, and serve.
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