1 kilo ( 2 lbs) mussels - scrubbed and debearded
2 Tbsp unsalted butter
1 cup white wine ( Pinot Grigio)
2 shallots, chopped ( 3/4 cup ish)
2 Tbsp Herbes de Provence
Kosher salt ( pinch)
1/2 cup chopped parsley ( for garnish)
Baguette or sourdough bread - sliced
Put mussels, butter, wine, shallots, salt, and Herbes de Provence in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.
Serve with bread.