Mussels in White Wine and Garlic
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.
Photography: Gentl & Hyers
Martha Stewart Living
- 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
- 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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