Mussels in White Wine and Garlic

Ingredients

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

Instructions

1. Rinse and scrub mussels under cold water.
2. Using your fingers or a paring knife, remove beards (strings that hang from the mussel shells) and discard. Discard any broken mussels. If any mussels are open and resist being closed, discard them.
3. In a large stockpot set over medium heat, melt the butter. Once hot, add shallots, garlic, and salt.
4. Add the wine and bring to a boil.
5. Add mussels and cover.
6. Steam until all mussels are open, about 5 minutes.
7. Divide mussels and broth among four bowls.