4 Mussels
2 Dry White Wine
4 Shallots
4 Garlic Cloves
1/2 Salt
1/3 Mixed Fresh Herbs
6 Butter


Rinse and scrub mussels under cold water.
Using your fingers or paring knife, remove beards (strings that hang from the mussel 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.