Mussels In White Wine And Garlic

1. 1

   Rinse and scrub mussels under cold water.

2. 2

   Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

3. 3

   In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

4. 4

   Simmer 5 minutes.

5. 5

   Add mussels, cover, and increase heat to high.

6. 6

   Cook until all mussels are open, about 5 minutes.

7. 7

   Stir in herbs and butter.

8. 8

   Remove from heat.

9. 9

   Divide mussels and broth among four bowls.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.