Mussels in White Wine and Garlic

2 kg live mussels
2 cups dry white wine
4 l shallots, finely chopped
½ tsp salt
⅓ cup mixed fresh herbs (eg; flat-leaf parsley, chervil, basil, chopped)
6 tbsp butter cut into pieces

Rinse and scrub mussels under cold water

Using your fingers or paring knife, remove beards (strings that hang from the mussel 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 between four bowls

Serve immediately with crusty bread

 

Ingredients

 2 kg live mussels
 2 cups dry white wine
 4 l shallots, finely chopped
 ½ tsp salt
 ⅓ cup mixed fresh herbs (eg; flat-leaf parsley, chervil, basil, chopped)
 6 tbsp butter cut into pieces

Directions

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 between four bowls

10

Serve immediately with crusty bread

Mussels in White Wine and Garlic
IngredientsDirections