Food & Cooking Recipes Appetizers Mussels in White Wine and Garlic 3.4 (266) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Rate Print Share Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them. Ingredients 2 cups dry white wine 4 large shallots, finely chopped 4 garlic cloves, finely chopped ½ teaspoon salt 4 pounds live mussels ⅓ cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped 6 tablespoons butter, cut into pieces Directions Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately. Gentl & Hyers Originally appeared: Martha Stewart Living, January 2001 Rate It Print