Directions

1. Clean the mussels, and prepare ingredients.

2. Place bread on cookie sheet or baking sheet and rub lightly with butter.

3. Take a slice of garlic and rub on each piece of bread. When slice of garlic breaks up, put it back with the garlic to use in the sauce, and repeat with a new slice of garlic, until all pieces of bread have been rubbed with garlic. Set baking sheet aside.

4. In a large, deep pot, on high heat, add 4 tablespoons of butter until melted.

5. Add shallot, sliced garlic, salt and pepper. Stir constantly for about 2 minutes. 

6. Preheat broiler on high.

7. Add thyme and oregano and continue to cook for 1 minute.

8. Add mussels and cook for 1 minute.

9. Add wine and cover the pot, steaming mussels for 5 minutes, gently tossing a couple times during the process. After 5 minutes, all mussels should be opened.

10. Remove the pot from heat. Use a slotted spoon to move the mussels to desired number of serving bowls.

11. Put the bread in the oven for a minute or two, until golden. (They will toast fast with the broiler on high.)

12. In the pot with the mussels broth, over low heat, add the remaining 4 tablespoons of butter, Truffletopia White Truffle Sauce, and parsley. Stir until butter is melted.

13. Slowly pour sauce evenly over the mussels in each serving bowl.

    **The bottom of the sauce will be gritty. Stop pouring as you start to see the grit, to avoid transferring grit to serving bowls.**

14. Serve with garlic butter baguettes and enjoy!