Mussels Steamed In White Wine

• 6 tablespoon butter, divided and cut into roughly 1/2-tablespoon pieces
• 1 large shallot, cut into small dice
• 2 garlic cloves, minced
• 1 cup dry white wine
• 2 pound mussels, scrubbed and debearded
• 1/4 cup fresh parsley or other herbs, minced, divided
• salt as needed
• crusty bread for serving

1. Melt 2 tablespoons butter in a large stockpot over medium heat. Add 1 large diced shallot and 2 cloves minced garlic and sweat, stirring occasionally, until wilted and translucent, about 1-2 minutes.
2. Add 1 cup dry white wine and increase heat.
3. When wine comes to a boil, add 2 pounds mussels and cover the pan. When liquid returns to a boil, reduce heat to medium low and steam mussels, covered, until nearly all are opened, about 5 to 10 minutes.
4. Turn off heat and, with a slotted spoon, remove mussels to serving bowls, discarding any mussels that have not opened. Whisk remaining butter into liquid to emulsify along with ¼ cup minced herbs.
5. Taste for seasoning and add salt if needed.
6. Pour liquid equally over each portion of mussels and serve immediately with crusty bread.