Directions

1. Cook the mussels in a large Dutch oven for about 5 minutes or until mussels open while stirring them occasionally.
2. Drain the mussels but reserve the liquid and move them into a bowl. Discard any closed mussels and cover the bowl with a foil.
3. Melt butter in the Dutch oven over medium-high heat. Add shallots, garlic and sauté until tender for about 3 minutes.
4. Add 3 tablespoons of parsley, lemon juice, lemon peel and the reserved liquid from the boiled mussels. Then bring it to boil. Season with pepper to taste.
5. Drizzle garlic butter over mussels.
6. Garnish with 1 tablespoon of parsley and serve hot.