Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Ingredients
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2 cups dry white wine
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4 large shallots, finely chopped
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4 garlic cloves, finely chopped
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½ teaspoon salt
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4 pounds live mussels
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⅓ cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
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6 tablespoons butter, cut into pieces
Directions
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Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
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In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
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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.