Mussels in White Wine and Garlic
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
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Cooking tools:
- Stockpot
- Paring knife
- Stove
- Serving bowl
- Ladle
Ingredients
- 2 kg live mussels
- 2 cups dry white wine
- 4 l shallots, finely chopped
- ½ tsp salt
- ⅓ cup mixed fresh herbs (eg; flat-leaf parsley, chervil, basil, chopped)
- 6 tbsp butter cut into pieces
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