ingredients        Serves 4

2 Tbsp butter
3 large shallots, thinly sliced
1 cup dry white wine
½ cup Humble & Frank LEMON BUTTER GARLIC SAUCE AND MARINADE, plus more for serving
½ pint cherry tomatoes, halved
3 lbs fresh mussels
1 small bunch fresh basil leaves, thinly sliced
Fresh baguette for serving


Melt butter in a large pot over medium-low heat. Add the shallots and cook until softened, 5-7 minutes.
Add the wine, LEMON BUTTER GARLIC SAUCE and the cherry tomatoes. Season with freshly ground pepper. Bring to a gentle boil and add the mussels. Cover and cook until all the mussels are open and cooked, about 4 minutes. Discard any mussels that didn’t open.

Transfer mussels and broth to a large serving bowl and top with basil. Serve with baguette.

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