Ingredients:Serves: 4 or 2 hungry people

2kgs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs, such as flat-leaf parsley,chervil,or basil,chopped
3 tablespoons butter, cut into piecesDirections:

Rinse and scrub mussels under cold water.

Using your fingers or pairing 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 among four bowls.

Serve immediately….. naughty but good with frites or crunchy sourdough !!!!