Prep 5 mins
Cook 10 mins
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.
- 2 cups dry white wine
- 4 large shallots, finely chopped
- 4 garlic cloves, finely chopped
- 1⁄2 teaspoon salt
- 4 lbs fresh mussels (live or frozen)
- 1⁄3 cup mixed fresh herbs, chopped (such as flat-leaf parsley, chervil, or basil)
- 6 tablespoons butter, cut into pieces
- 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.
- 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.