2 lbs. Mussels, cleaned
2 T Butter
1 Large Shallot, diced small
4 T Minced Garlic
1 T Herbs de Provence
2 C White Wine
-Over medium heat, in pot large enough to hold all mussels in single layer, melt butter.
-Add in garlic and shallot and cook 3-5 minutes, or until shallots start to brown. Add in herbs and wine and allow to simmer for about 7 minutes, this will allow all flavors to mingle.
-Add in mussels, cover and cook 5-7 minutes or until mussels open slightly. Over cooking can affect color and texture. (If any don’t open, I toss, though new research states you don’t have to do this, make your own decision on this matter). Enjoy!