Mussels steamed in wine

Mussels Steamed in White Wine

6 T. butter, divided into 1/2 T. pieces

1 Lar. shallot, cut into small dice

2 gl. garlic, minced

1 C. dry white wine

2 lbs. mussels, cleaned

1/4 c. fresh parsley or other herbs, divided

salt as needed

Crusty bread for serving

Sweat shallots and 2 cloves with 2T. butter, stirring occasionally until wilted and translucent, about 1-2 minutes.

Add 1 C. wine and boil, add mussels, return to boil, reduce, simmer low, and steam until all are opened, 5-10 minutes.  Remove mussels with slotted spoon, add remaining butter and whisk with remaining herbs. Taste for seasoning.  Pour over mussels and serve immediately. Serve with bread