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
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.