Grandma Tedesco's Mussels And Gravy

• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 4 pounds mussels, scrubbed and debearded
• 1 cup clam juice
• 2 tablespoons unsalted butter

1. In a large (6 quart) pot over medium-high heat, saute garlic in olive oil until garlic is browned on edges, about 2 minutes.
2. Add basil, parsley and mussels.
3. Stir gently for 30 seconds.
4. Add clam juice.
5. Cover pot, and increase heat to high.
6. Steam until mussels open, about 5 minutes.
7. Remove mussels to serving plates.
8. Whisk butter, 1 tablespoon at a time, into broth in pot.
9. Boil until sauce is concentrated, about 2 to 3 minutes.
10. Spoon over mussels.
11. Serve immediately.

olive oil, garlic, basil, parsley, mussels, clam juice, unsalted butter

Taken from cooking.nytimes.com/recipes/7730 (may not work)