Food & Cooking Recipes Appetizers Mussels in White Wine and Garlic 3.4 (266) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2018 Print Share Share Tweet Pin Email 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. Ingredients 2 cups dry white wine 4 large shallots, finely chopped 4 garlic cloves, finely chopped ½ teaspoon salt 4 pounds live mussels ⅓ cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped 6 tablespoons butter, cut into pieces Directions 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. Gentl & Hyers Print