A stick of butter, 1/4 lb of shallots, 1/2 bottle of dry wine, 2 lb of mussels, steam them up for 6 to 8 minutes, serve mussels, add sour cream to shallot wine sauce and simmer, pour over mussels, eat mussels, drink shallot wine soup! Classic dish we have prepared ever since we sailed into Normandy and Brittany harbors back in the 70's...
