Mussels Becquet

This dish is named for M. Becquet, the proprietor of a fine winery, with whom I had a very informative conversation on the subject of wine and mussels.

• 2–3 Tbsp. butter
• 3–4 lbs mussels
• 6 shallots, minced
• 0.5 cup light red wine (e.g., Rhône)

See the note on preparing clams and mussels.

Cook the shallots in butter in a large pot, then add the mussels and wine, cover the pot, and simmer 4–5 minutes till the mussels open. Discard any that do not.

Serve at once with crusty French or Italian bread, a salad, and the rest of the bottle of wine.