Preparation:
COMBINE MUSSELS, WINE, ONIONS, BASIL, PARSLEY SPRIGS, LEMON JUICE, SALT, AND PEPPERCORNS IN A SAUCEPOT, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL MUSSELS OPEN REMOVE MUSSELS WITH A SLOTTED SPOON, SET ASIDE (DISCARD ANY NOT OPEN) INCREASE HEAT TO A MODERATELY-HIGH FLAME STIR IN BUTTER HEAT AND STIR UNTIL REDUCED BY HALF ARRANGE MUSSELS INTO INDIVIDUAL SERVING BOWLS STRAIN SAUCE THROUGH A CHINOIS DIVIDE SAUCE INTO EQUAL PORTIONS AND POUR OVER MUSSELS GARNISH WITH PARSLEY SERVE HOT |
