Mussels in White Wine and Garlic

Mussels in White Wine and Garlic - Martha Stewart

2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat leaf parsley, chervil, or basil, chopped
6 Tablespoons butter, cut into pieces

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.