2 lbs fresh mussels, rinsed clean
1 cup dry white wine
6 tablespoons unsalted butter, cut into small piece
1/2 cup fresh lemon juice
1/4 cup fresh shallots, finely chopped
3 tablespoons extra virgin olive oil
7 sprigs fresh lemon or regular thyme
2 tablespoons tarragon leaves
1 tablespoon fresh garlic, finely chopped
2 teaspoons kosher salt
2 teaspoons black pepper
Saute garlic and shallots in olive oil. If grilling, pour sauteed garlic and shallots into an aluminum pan (lasagna size). Add lemon juice, pepper, salt, tarragon, thyme and wine.Stir well, add mussels and butter. Cover with foil or foil lid.
Set on a hot grill and cook for 10 minutes shaking pan every couple of minutes. Remove from heat and open carefully. Give it a stir, mussels should all be open. If they are not open put back on grill for 5 more minutes.
If cooking indoors: After you saute garlic and shallots, add remaining ingredients and bring to a boil. Make sure you have a large roomy pot, put lid on and lower to medium heat. Cook 10-15 minutes.
Serve with crusty french bread or serve over a nice piece of grilled fish.
Serves 2 or 4 as an appetizer/side dish. Enjoy