Mussels in Konbu Broth

• 1 (4 x 2-inch) sheet konbu (see Pantry, page 253)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 medium shallots, minced
• Kosher salt
• 4 pounds mussels, beards trimmed, washed well
• 1/2 cup dry white wine, such as Sauvignon Blanc

1. Soak the konbu in hot water until softened and pliable, about 2 minutes.
2. Drain well, pat dry, then julienne.
3. In a large, wide pot that can comfortably hold the mussels, combine the oil, butter, shallots, konbu, and a pinch of salt.
4. Cook over medium-high heat until the butter melts and the mixture is fragrant, about 1 minute.
5. Add the mussels and wine, cover, and raise the heat to high.
6. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes.
7. Divide the mussels and all of their cooking liquid among serving bowls.

konbu, extravirgin olive oil, unsalted butter, shallots, kosher salt, mussels, white wine

Taken from www.epicurious.com/recipes/food/views/mussels-in-konbu-broth-390693 (may not work)