Poached Mussels For Two

Directions

1. 1
   Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
2. 2
   Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.
3. 3
   Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.
4. 4
   Remove from heat. Whisk in butter until melted. Pour sauce over mussels.