3 lbs mussels (about 5 to 6 dozen)
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp pepper
1 tbsp chopped parsley
Discard any mussels that remain open when tapped with fingers. Clean and remove beards.
In 5-quart saucepot or Dutch oven over medium-high heat, in 2 tbsp hot butter, cook shallot and garlic 1 minute, stirring.
Add wine and mussels; sprinkle mussels with salt and pepper. Cover and simmer 6 to 8 minutes until shells open; stirring occasionally.
With slotted spoon, remove mussels to bowl. (Discard any that remain unopened.) Without disturbing sediment in bottom of saucepot, pour stock into 1-1/2 quart saucepan; heat.
Meanwhile discard halves of mussel shells to which meat is not attached. Arrange mussels in shells, open side up, in soup plates.
Into hot stock, stir 1 tbsp butter; pour over mussels; sprinkle servings with parsley.