YIELD: 2 servings
3 Tbsps. butter
3 cloves garlic, minced
1 large shallot, minced
2 cups white wine
fresh ground black pepper, to taste
½ cup chopped fresh basil, tarragon and parsley mixture
2 lbs. mussels, cleaned
2 slices French bread, grilled
1. Melt butter in large pan over medium heat. Add garlic and shallot and let cook for about 30 seconds (make sure not to burn garlic).
2. Pour wine into pan and season with black pepper and fresh herbs. Bring sauce to boil, add mussels and cover immediately.
3. Cook until mussels open, about 1 to 3 minutes.
4. Serve mussels in large bowl with broth and grilled French bread.