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1
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild.
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2
However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water.
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3
Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours.
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4
The mussels will eat the flour and purge themselves of debris, as well as plump up.
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5
Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
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6
In a large deep saute pan or pot, melt the butter over medium-high heat.
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7
Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute.
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8
Add the wine, pepper, and salt and bring to a boil.
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9
Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
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10
Remove from the heat and discard any mussels that have not opened.
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11
Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley.
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12
Serve immediately with the French bread croutons for dipping.
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13
Preheat the oven to 400 degrees F.
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14
Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper.
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15
Bake until light golden brown, about 8 minutes.
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16
Cool slightly on the baking sheet before handling or serving.
