Bay Mussels in White Wine

From The Lobster-Roll cookbook. The restaurant is in Long Island's East End and is famous for the lobster-roll sandwich in a hotdog bun. The restaurant is warmly referred to as simply "Lunch" and it is always busy in the summer. Haven't tried this yet.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  garlic cloves, minced
• 1⁄4 cup shallot, minced
• 1⁄2 cup salted butter
• 2  tablespoons extra virgin olive oil
• 1⁄4 cup scallion, finely chopped
• 1  cup dry white wine
• 2  tablespoons fresh basil, finely chopped
• 2  tablespoons  fresh flat leaf parsley, finely chopped
• 1⁄2 teaspoon dried oregano
•  black pepper, to taste
• 3  lbs mussels, rinsed

Directions

1. In a large pot, saute garlic and shallots in butter and oil over medium heat for about 5 minutes until they are lightly browned.
2. Add scallions and cook for one more minute.
3. Add wine, basil, parsley, oregano and pepper.
4. Simmer for another minute and add the mussels.
5. Cover and simmer over medium heat for 7-8 minutes, until the mussels open, stirring half way through; discard any unopened mussels.