Martha Stewart offers a recipe for steamed mussels in white wine and garlic. The recipe calls for butter, shallots, garlic, fresh herbs and dry white wine along with 4 pounds of scrubbed and debearded live mussels.
Prepare the mussels by rinsing and scrubbing 4 pounds of live mussels in a sink under cold, running water. Discard any mussels that are open and do not close when their shells are pressed. Use a paring knife or fingers to remove the strings hanging from the mussels' shells, known as the beard. Discard the beards. Set a large stockpot over medium heat, and add 2 cups of dry white wine, 4 large finely chopped shallots, 4 finely chopped garlic cloves and 1/2 teaspoon of salt. Simmer together for five minutes, then add the mussels, and cover.
Increase the heat to high, and cook for about five minutes, until all the mussels open. Add 1/3 cup of mixed fresh chopped herbs, such as flat-leaf parsley, chervil or basil, to the pot along with 6 tablespoons of butter cut into pieces, and stir. Remove the pot from the heat, and divide among four bowls. Pour the remaining broth over the mussels in the bowls. Serve immediately