Moules (Mussels)

We tried to eat all the moules (mussels) in France. Came back and found I could get some from Maine, mostly alive.

Recipe: Get mussels. Wash them.. scrub 'em. Throw out the ones that don't close when you touch them. Throw out the ones that don't open when you cook them. In between, keep them damp and cool.

In a big pot, melt half a stick of unsalted butter. Mince fine some garlic, at least 2 cloves, and shallots. Add white wine, about half a bottle, and half a bottle of water. Bring to boil. Oh, chop some parsley. Keep the parsley for later.

When the liquid is boiling, toss in the clean mussels. Cover, but not for long. Keep peeking, and stir or shake. When they are all open, turn off heat.

Sprinkle the parsley on top. Serve with bread and in bowls so people can sop up the sauce with the bread.

Done. It's almost like still being in France.