Mussels With Fines Herbes

1. 1

   Melt 1 1/2 teaspoons butter in a Dutch oven over medium low heat.

2. 2

   Add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.

3. 3

   Increase heat to medium high and stir in wine, water, bay leaf and mussels.

4. 4

   Bring to a boil.

5. 5

   Cover and reduce heat.

6. 6

   Simmer 3 min or until the mussel shells open.

7. 7

   Remove from heat and discard any unopened shells.

8. 8

   Divide mussels evenly among 4 serving bowls leaving the juices in pan.

9. 9

   Add remaining 1 1/2 teaspoons butter to the juices and stir until melted.

10. 10

    Discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.