Mussels with Garlic and Fines Herbes Recipe
I usually forget how satisfying it is to eat mussels this way — splashing into the steamy bowl fragrant with spring herbs — until I'm at a restaurant eating them and think, "Mmm, I should make...
Keywords
- white wine
- french
- mussel
- shallot
- parsley
- chervil
- tarragon
- chive
- main
- dinner
- brunch
- keto
- dairy free
- gluten free
- nut free
- easy
- quick
- simmer
- cookbooks
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Ingredients
- Special Equipment: Coffee filter or cheesecloth
- 3 pounds mussels
- 1 1/2 cups white wine
- 4 shallot lobes, sliced thin
- 1 bay leaf
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thin
- 1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
- 1/2 tablespoon chopped chervil leaves (about 4 sprigs)
- 2 teaspoons chopped tarragon leaves (about 2 branches)
- 1 teaspoon thinly sliced chive blades (about 3 blades)
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