Moules

• 3 tablespoons olive oil
• 6 small shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 2 cups dry white wine
• 5 pounds mussels, scrubbed, debearded
• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 2 tablespoons chopped fresh dill plus more for serving
• 2 tablespoons chopped fresh flat-leaf parsley plus more for serving

Kosher salt, freshly ground pepper

1. Heat oil in a large heavy pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened not browned, about 5 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is reduced by half, 3-4 minutes. Add mussels, cover, and cook, shaking pot occasionally, until shells open (discard any that do not open), 10–12 minutes. Using a slotted spoon, transfer mussels to shallow bowls.
2. Add butter to cooking liquid and stir until melted. Add 2 Tbsp. dill and 2 Tbsp. parsley; season with salt and pepper. Ladle cooking liquid over mussels and top with more herbs.