One Bistro's Mussels with Herbs and Wine

1 lb. Prince Edward Island mussels

2 T. olive oil

2 t. chopped garlic

2 t. shallots

1/4 c. dry white wine

Juice from 1 lemon

2 t. flat leaf parsley

2 t. chopped chives

Clean the mussels, scrubbing to remove the beards. In a saute pan, heat the olive oil. Add the chopped garlic and shallots. Saute until they soften. Add the white wine and lemon juice. Finish with the parsley and chives.

Add the mussels. Cover the pan and let mussels steam open. Serve with slices of French baguette.

Makes 4 appetizer servings.