Ingredients:
1 lb of baby eels
1 cup of chopped parsley
1/2 cup of chopped shallots
1/2 cup of white wine
1/4 cup of butter
Salt and pepper, to taste
Mashed potatoes, for serving
Instructions:
Clean the baby eels by removing the heads and gutting them. Rinse them well under cold running water.
In a large skillet, melt the butter over medium heat. Add the shallots and sauté until they are translucent.
Add the baby eels to the skillet and stir to coat them in the butter and shallots.
Pour in the white wine and bring the mixture to a simmer.
Stir in the parsley and season with salt and pepper, to taste.
Cover the skillet and simmer for 10-15 minutes, or until the eels are cooked through.
Serve over mashed potatoes and enjoy your traditional French dish of Anguilles au Vert.
