Categories: Fish- Seafood

Ingredients

• 2 lb. fresh mussels
• 4 garlic cloves, minced
• 2 shallots, minced
• 2 Tbsp. olive oil
• 2 cups dry white wine
• 2 Tbsp. Dijon-mustard
• 1 (14.5 oz.) can vegetable broth
• 1/4 tsp. salt
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro

Directions

1. Scrub mussels thoroughly with a scrub brush, removing beards. Discard any open shells.
2. Sauté garlic and shallots in hot oil in a Dutch oven over medium het 1 to 2 minutes. Stir in wine and mustard; cook 2 to 3 minutes. Add broth and salt, and bring to a boil. Add mussels. Cook, covered, stirring occasionally, 5 minutes or until all mussels have opened. Remove from heat. Stir in basil and cilantro.

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