Mussels With White Wine & Garlic

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
3. 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.