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Mussels Mariniere

3 pounds mussels (about 5 to 6 dozen)*
Butter, divided use
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon chopped fresh Parsley

1. Discard any mussel that remains open when tapped with fingers. Rinse thoroughly under running cold water to remove all the sand. Scrub clean with a stiff metal brush, scraping off any loose barnacles with a knife. With shears, clip off beards.
2. Melt 2 tablespoons butter in a 5-quart saucepan or Dutch oven over medium-high heat until hot, cook shallots and garlic 1 minute, stirring constantly. Add wine and mussels. Season with salt and pepper.
3. 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 saucepan, pour stock into 1 1/2 quart saucepan and heat.
4. Meanwhile, discard halves of mussel shells to which meat is not attached. Arrange mussels in shells, open side up, in soup plates.
5. Into hot stock, stir 1 tablespoon butter. Pour over mussels, sprinkle servings
   with parsley.

Serves 4.

*New Zealand's Green Lipped mussels are preferred.