How to make mussels in white wine

The Ingredients you need...

...and of course, the most important part, the mussels. Fresh from our local market. We bought about 2 big scoops worth. They cost less than $6.00! (approx 40 mussels)

Make sure you rinse the mussels well. You don't want them to be gritty. If they have "beards" on them, try your best to take them off.

Chop up Garlic and Shallots. They can be chopped fine or just rustic and chunky. Your call.

Chop up celery and carrots. I chose to keep my carrots whole for a more rustic look.

Take a big ol' hunk of butter and melt it in a large pot.

Sauté the garlic and shallots in the butter on med-high heat.

Add the carrots and celery...

Add a few pinches of basil to the pot...if you have fresh basil, chop it up!

Add a few grinds of black pepper.

Throw in some kosher salt...sea salt or iodized salt is fine too.

Add a few sprigs of thyme as well. Keep them on the stem for easy removal.

Sauté everything together...constantly mixing to make sure nothing burns. You want your veg to start getting soft.

Add the entire bottle of white wine to your pot....

...bring the wine and veg mixture to a boil.

When liquid is boiling, add mussels to pot.

Mix the veg and mussels around so everything is evenly distributed.

Cover pot and let boil from 13-15 minutes. You'll know the mussels are done because they will open up. Discard any mussels that do not open.

Get out the baguette and cut it up into thick slices to dip in the wine sauce. Trust me, this is a delish idea!

Microwave a bunch of salted butter to dip your mussels and bread in. This part is imperative. Okay, it's not but you won't regret it. I swear.

Dump all of the mussels, veg and broth into a deep bowl.

Serve with bread, butter and your favorite wine.

ENJOY!!!