For this recipe, you'll need:
approximately 1 lb of mussels (per person), scrubbed and soaked in cold water
2 tbs butter
1/4 cup minced shallots
1/4 cup minced fresh parsley, almost half reserved for garnish
1 cup dry vermouth or other dry white wine
Salt and pepper, to taste
Melt butter over medium-low heat in a large pot with a cover. Add shallots and cook for a minute. Now add the rest of the ingredients, cover, and shake the pot--while holding the cover down--to evenly coat the mussels with the mixture. Bring the wine to a boil. Lower the heat to a simmer and shake the pot again. Be careful of a hot lid! Let simmer for about five minutes, or until all the mussels are opened and cooked to perfection (but if any don't open, don't eat them)! Eat immediately with that baguette and the reserved parsley sprinkled over the top, or with some French fries. Enjoy!