4 pounds mussels, scrubbed and debearded
12 ounces butter, melted
4 shallots, sliced thin
8 slices pancetta, chopped and cooked
1 Tablespoon lemon juice
Salt & pepper to taste
1 Tablespoon Italian parsley, chopped
Preheat oven to 450 degrees.
Roast mussels in pan that will hold them in a single layer until they open.
Meanwhile, combine other ingredients over low heat.
Pour over mussels and toss to combine.
Try this with Husch Vineyards' Sauvignon Blanc.