Shellfish in White Wine & Garlic

[ Ingredients ]

• ·2 cups dry white wine\n- 4 large shallots, finely chopped\n- 4 garlic cloves, finely chopped\n- 1/3 cup parsley, basil, thyme, chives, tarragon, and pepper dulse, chopped together\n- 6 tbsp butter, cut into pieces\n- 4 lb mussels and clams\n- Salt, to taste

[ Method ]

1. 01

   Rinse and scrub mussels under cold running water. Pull and discard any visible beards.\n2. In a large stockpot over medium heat, melt butter and simmer shallots 2–3 minutes.\n3. Turn the heat to high, add wine, garlic, and a pinch of salt.\n4. Add the shellfish, cover, and cook about 5 minutes — until the shells open. Discard any that stay shut.\n5. Stir in the herb mix and extra butter if you like. Divide between bowls with plenty of broth and serve immediately.