2 lb live mussels
2 Tbsp DLM Herb Shallot Butter
3/4 cup white wine
Scrub and debeard the mussels. Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid or a Dutch oven. Add the white wine and bring to a boil. Add the mussels in one layer if possible.
Cover the pot and let the mussels steam for 3 to 8 minutes. After 3 minutes, check themussels; many should be open. You want them all to be open, but some will do this faster than others.
Spoon out plenty of mussels and broth. Throw out any mussels that are not open. Serve with crusty bread.
Makes 2–4 servings
Cook Time: 20 Minutes
Allergy Warning: Contains milk and shellfish