Mussels in White Wine

1 lb fresh mussels, scrubbed well

3 cloves garlic, minced

1/2 large shallot, minced

1 lemon, cut into wedges

1/2 C chopped Italian parsley

3 to 4 slices artisan bread

4 T olive oil, divided

1 T butter

1 T kosher salt

1/2 t pepper

1 C white wine

Brush your bread slices with olive oil, toast under the broiler and set aside. Put 2 T of the olive oil and the butter into a large stock pot and heat. Add the shallots and garlic and let them sweat. Add the salt and pepper. Do not let the garlic burn. Add the white wine and simmer for 2 minutes. Add the scrubbed mussels and let them steam, covered, for 5 minutes. With a slotted spoon, remove the mussels from the pot and place them in a large serving bowl. Pour the majority of the cooking liquid over the mussels, but not all of it because there will be some grit in the bottom of the pan. Place your toasted bread and lemon wedges around the sides of the bowl and sprinkle parsley over the top. Serve immediately.