Mussels with White Wine and Garlic

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

2 cups dry white wine
4 large shallots, finely chopped
4 cloves garlic, finely chopped
½ tsp. sea salt
4 lbs live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 Tbsp. butter, cut into pieces

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

Makes 4 servings.