2 pounds New Zealand mussels, scrub and remove beards
1 Cup thinly sliced shallots
1 Tablespoon olive oil
2 Cups of rose wine
¼ Cup finely chopped lovage or parsley
Sea salt and freshly ground black pepper
1. In a heavy pot large enough to hold the mussels, sauté the shallots in the olive oil until soft.
2. Add the wine and bring to a gentle simmer. Add the mussels to the pot turn up the heat and cook for about 4-5 minutes, until all the mussels have opened.
3. Remove the mussels with a slotted spoon and place in a large bowl. Sprinkle with fresh herbs, sea salt and freshly ground black pepper. Pour the hot broth with the shallots from the pot into the bowl with mussels.
4. Serve with French bread.