Steamed Mussels in White Wine, Garlic, Butter and Herbs

This is easier than you’d think. I have Ina Garten to thank for the tips and inspiration for this version. The trick is to start with really fresh mussels.

1. Rinse the mussels in cold water, then put them in a large bowl with 2 quarts cold water and stir in the flour. Mix it around a few times and soak for 30 minutes. This cleans the mussels and loosens any sand. Drain them, rinse again, then remove the beards. Remember, discard any whose shells aren’t tightly shut. You can try tapping them to see if they close—if not you should throw them away.

2. Heat the butter and olive oil over medium heat in a large non-aluminum pot. Add the shallots and cook for 5 minutes. Be careful not to burn them. Add the garlic and cook 3 minutes. Add the wine, herbs, salt and pepper. Bring to a boil.

3. Add the mussels into the pot, stir and cover the pot. Reduce the heat to medium. Remember you’re steaming, not boiling them. Cook over medium heat for 8-10 minutes until they’ve all opened. Discard any that don’t open. Occasionally shake the pot with the lid on to make sure they don’t burn on the bottom.

4. Pour the mussels and all the sauce into a large bowl and serve with the warm bread for dipping.