Step 1

Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.

Step 2

Add the whit wine and increase the heat to high.

Step 3

Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.

Step 4

Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.

Step 5

Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.

Step 6

Stir again and serve warm with toasted fresh bread.