- 2 lbs. mussels, debearded and washed
- 3 shallots, sliced
- ¼ tsp. garlic
- 2 lemons, juice of
- 1 Tbsp. chives (cut into ¼ inch sticks)
- 1 Tbsp. chopped chervil
- 1 Tbsp. tarragon
- 1 Tbsp. Italian parsley
- ¼ cup white wine
- 2 Tbsp. butter
Toss all ingredients in cataplana vessel.
Close lid and place in hot oven (500 degrees) for approximately 8 minutes.
Open cataplana; serve immediately.
Use one side of cataplana for discarding empty shells.