Use a slotted spoon to move the mussels to desired number of serving bowls.
After 5 minutes, all mussels should be opened. Stir constantly for about 2 minutes.Īdd thyme and oregano and continue to cook for 1 minute.Īdd wine and cover the pot, steaming mussels for 5 minutes, gently tossing a couple times during the process. In a large, deep pot, on high heat, add 4 tablespoons of butter until melted.Īdd shallot, sliced garlic, salt and pepper. When slice of garlic breaks up, put it back with the garlic to use in the sauce, and repeat with a new slice of garlic, until all pieces of bread have been rubbed with garlic. Take a slice of garlic and rub on each piece of bread. Place bread on cookie sheet or baking sheet and rub lightly with butter.
Clean the mussels, and prepare ingredients.
