4 lbs. mussels, cleaned and de-bearded 2 small shallots, minced 1 c. dry white wine (maybe a touch more) 2 T. chopped parsley 2 oz. unsalted butter salt and pepper to taste     Many chefs make this classic recipe without ever really following a recipe. They just simply clean the mussels, place them in a pan with white wine, shallots, butter and parsley: cover the pan, simmer until the shells open and voila--that's it. Place mussels, shallots, white wine, 1 T. parsley, and butter in a deep saucepan or small stockpot. Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes). Remove mussels from the pan and place in deep serving containers. Taste cooking liquid for seasoning. If it is acidic, add a bit more butter. Pour the liquid over the mussels and sprinkle with remaining parsley. Serve immediately with lots of French bread.