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 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 between four bowls