MUSSELS IN WHITE WINE AND GARLIC

Mussels in White Wine and Garlic image

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Provided by Martha Stewart

Number Of Ingredients 7

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Ingredients

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

Steps:

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.
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 among four bowls. Serve immediately.

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