Mussels are fantastic and an undervalued delight. Just make sure your source is a good one and that they are fresh to ensure safety and tastiness.
To begin with discard any mussels that stay open when tapped. Next rinse and scrub the mussels under cold water.
Use your fingers to remove the beards (strings that hang from the mussel shells), and then discard them. Use a large stockpot over a medium heat, combine wine, shallots and garlic. Simmer for 5 minutes.
Then add the mussels, cover, and increase the heat to high. Cook until all mussels are open, which usually takes about 5 minutes.
Stir in the herbs and butter. Then remove from the heat.
Serve. Then Enjoy!