Mussels in White Wine and Meyer Lemon Sauce
Ingredients
- 1/2 cup (8 tablespoons) unsalted butter, plus more for the bread
- 4 shallots, minced
- 1 cup fresh parsley leaves, chopped
- 1 cup good white wine
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon sea salt
- 6 Meyer lemons, juiced
- 2 pounds fresh mussels, cleaned
- Crusty bread, for serving
- 1 clove garlic
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