Brush the mussels properly under running water.
Discard damaged or open specimens.
Chop the onion and the garlic clove.
Dissolve the butter. Add the onion-garlic mixture and sauté at 600 watts for about two minutes, stirring frequently.
Add the white wine and Noilly Prat and cook at 600 watts for about five minutes. Season with pepper.
Add the mussels and cook for about 3 1/2 to 4 minutes at 600 watts with the lid closed.
Remove the mussels from the broth with a skimmer and place them in a baking dish. Add the herbs to the broth and spread evenly over the mussels.
Serve with lemon slices and garlic bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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