1 cup dry white wine
1 large yellow onion, thinly sliced
2-3 garlic cloves, smashed
2 cups of Nit Noi Organic Vegetable Broth
2 pounds live mussels
1/3 cup mixed fresh herbs, such as cilantro, scallion, Thai Basil
1 tbs of crushed red Thai chili
Rinse mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
In a large stockpot set over medium heat, combine wine, shallots, garlic, and Nit Noi Organic Vegetable Broth. Simmer 5 minutes. Add mussels.
Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Remove from heat. Divide mussels and broth among 2 bowls. Garnish with herbs, Thai chili and salt to flavor. Serve immediately.