Instructions

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water. When all mussels are cleaned, sprinkle flour and toss gently.
2. In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).
3. Use your hands to remove the mussels from the floury water and rinse them well in a colander. Don’t pour the mussels into the colander because the collected sand could pour right back on them.
4. Add the mussels and close lid on the pot. Allow to cook for about 5 minutes or until the mussels all open up. If there are any closed mussels, discard those.
5. Serve the mussels in wide bowls. Use a ladle to spoon mussels in bowls first, then use the ladle to pour wine sauce over the mussels. Garnish with chopped parsley and crusty French bread.