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.
This is such a great recipe... showcases the mussels, no work at all, simple and elegant. I like to add some shaved fennel bulb. Yum!
This was wonderful! I also added crushed tomotoes and it was a great main dish for a dinner party we had for my mom's birthday. Have plenty of crusty bread on hand, because the juices are amazing to dip it in! Big hit! Even my 3 year old was eating it:) I will make it again.
This is such an effortless awesome dish! I serve it with angel hair spahgetti noodles drizzled with olive oil and some parmaggino reggiano and a salad of baby spinach, hearts of romaine, pear and gorgonzola with raspberry vinegrette.
REALLY good! Great recipe! I served them with linguini and sauteed bay scallops. Yum!
i have always loved mussels no matter how they are cooked but this recipe made me loved them more. Great for eating while watching tv!