Broiled Mussels With Herb Butter

• 4 1/2 lbs fresh mussels, scrubbed clean
• 1 cup dry white wine
• 2 garlic cloves
• 6 parsley sprigs, chopped
• 6 basil leaves, chopped (optional)
• 2 ounces butter, softened
• 2 tablespoons parmesan cheese, grated

1. Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
2. Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
3. Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
4. Discard the empty half shell from each mussel.
5. Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
6. Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.

fresh mussels, white wine, garlic, parsley sprigs, basil, butter, parmesan cheese

Taken from www.food.com/recipe/broiled-mussels-with-herb-butter-347470 (may not work)