Steamed Mussels with Herb Broth

You Will Need:

• Tarragon, 2 Tbsp
• Parsley, 1 Tbsp
• Thyme, 2 sprigs, whole
• Garlic, 2 cloves, chopped
• Shallots, ½ cup, chopped
• Mussels, 2 lbs
• Salt, 1 tsp
• Pepper, 1 tsp
• White Wine, 2 cups
• Olive Oil, 1 Tbsp
• Butter, 1 Tbsp

Recipe Serves: 4
Instructions:
1. In a deep sauté pan, heat oil over medium heat
2. Add the chopped shallots and garlic and cook 2-3 minutes or until soft
3. Add the wine and thyme and bring to a boil, then add mussels, salt, and pepper. With heat on medium high, cover the pot with a tight fitting lid and steam the mussels for 7-8 minutes, then check to see if they are open. Discard any that have not opened, then transfer mussels to a large serving bowl
4. Bring the wine back up to a boil and stir in butter, tarragon, and parsley
5. Pour the sauce over the mussels and serve with warm bread for dipping

Recipe, Pictures, and Nutrient Analysis by Chef Katie Reineberg