Moules à la Provençale

• 1 quart of mussels
• 2 ounces of butter
• 1 minced shallo

Pound the minced shallot, crushed garlic, and parsley with pepper and spice in a mortar, and combine this mixture with the butter into a smooth paste.

Clean the mussels in several waters and open them by shaking them over a hot flame in a shallow pan with the lid on. After about three minutes the shells will open. Remove the mussels from their shells and put them in a shallow baking dis