Mussels in Green Sauce (Moules au Vert)

1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix)

2 T. (30 mL) capers

½ tsp (2 mL) chopped garlic

3 anchovy fillets

¼ C. (60 mL) olive oil

1 C. (250 mL) white wine

2 lbs (1 kg) mussels

Salt and freshly ground pepper

1 T. (15 mL) lemon juice

Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.