- In rondeau, on a medium high heat, add in olive oil and half of the butter. Add in garlic and shallots. Saute.
- Add in mussels and white wine. Cover and cook. Season. Add in parsley and lemon juice.
- Transfer the mussels to medium cazuela.
- With the sauce left on the rondeau, add in the last half of the butter. Season. Add parsley.
- Add the sauce to the cazuela. Garnish with parsley.
- Serve with grilled baguettes or pomme frites
The Insured Traveler 
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