Prep Time
23 Mins
Makes 4 servings

Serve with crusty bread to dip into the flavorful broth.

How to Make It

Step 1

Scrub mussels thoroughly with a scrub brush, removing beards. Discard any opened shells.

Step 2

Sauté garlic and shallots in hot oil in a Dutch oven over medium heat 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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