Ingredients
4 lbs live mussels, 2 cups dry white wine, 1 large shallots, 4 garlic cloves, finely chopped, ½ teaspoon salt, 1/3 cup mixed fresh herbs, 6 tablespoons butter, cut into pieces
Method
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 for 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 among four bowls. Serve immediately.
Deprecated: File Theme without comments.php is deprecated since version 3.0.0 with no alternative available. Please include a comments.php template in your theme. in /nas/content/live/villagegrocer/wp-includes/functions.php on line 6031