Mussels in White Wine and Garlic

By kyle martin on October 24, 2001

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    1. 4 lbs live mussels
    2. 2 cups dry white wine
    3. 4 large shallots, finely chopped
    4. 4 garlic cloves, finely chopped
    5. 1/2 teaspoon salt
    6. 1/3 cup mixed fresh herbs ( such as flat-leaf parsley,chervil,or basil,chopped)
    7. 6 tablespoons butter, cut into pieces


  1. Rinse and scrub mussels under cold water.
  2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  3. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  4. Simmer 5 minutes.
  5. Add mussels, cover, and increase heat to high.
  6. Cook until all mussels are open, about 5 minutes.
  7. Stir in herbs and butter.
  8. Remove from heat.
  9. Divide mussels and broth among four bowls.
  10. Serve immediately.