| | Directions | | Heat broth in large Dutch oven over medium-high heat; bring to boil. Add mussels to broth, cover and cook 4 to 6 minutes, stirring occasionally until mussels open. Discard any that do not open. Drain and keep warm. Melt butter in a medium skillet. Sauté shallots 5 minutes or until tender. Add lemon juice and lemon peel ad heat through. Pour over mussels and sprinkle with parsley. Serve as an appetizer, side dish or main dish. Serves 4. |
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| Ingredients | | - |  | 8 cups chicken or vegetable broth |
| - | | 3 pounds fresh mussels, scrubbed and debearded |
| - | | 1 cup butter |
| - | | 1/2 cup finely chopped shallots |
| - | | 1/4 cup lemon juice |
| - | | 1 tablespoon grated lemon peel |
| - | | 2 tablespoons chopped fresh parsley |
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