Steamed Mussels with Harissa and Herbs | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Ingredients

• 4 tablespoons (½ stick) salted butter, divided
• 1 medium yellow onion, halved and thinly sliced
• 6 medium garlic cloves, peeled and thinly sliced
• Kosher salt and ground black pepper
• ¼ cup harissa paste, plus more to serve
• 15½ ounce can chickpeas, rinsed and drained
• ½ cup dry white wine
• 1 teaspoon honey
• 3 pounds ex's mussels, scrubbed
• ½ cup chopped fresh dill
• ½ cup chopped fresh cilantro