Mussels with White Wine & Herbes de Provence

Ingredients

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 

Directions

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.