Ingredients:
4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs, such as flat-leaf parsley,chervil,or basil,chopped
6 tablespoons butter, cut into pieces
Directions:
Rinse and scrub mussels under cold water.
Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
Simmer 5 minutes.
Add mussels Cover, and increase heat to high.
Cook until all mussels are open, about 5 minutes.
Stir in herbs and butter.
Remove from heat.
Divide mussels and broth among four bowls.
Serve immediately.
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.