INGREDIENTS
4
lbs Mussels
1/4 cup
Flat-leaf parsley
2
Garlic cloves-1
1
Shallot, medium
1
Salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
4
thick slices Peasant bread, white
4 tbsp
Butter, unsalted
1 1/2 cups
Sauvignon blanc or other dry white wine