DIRECTIONS
Heat a deep, wide pot over high heat.
Add the oil, shallots, and garlic and cook for 30 seconds, stirring.
Add the mussels, wine, and clam juice and immediately place the lid on pot and shake the pot.
Cook, shaking the pot often, until the mussels open, about 4 minutes.
If the mussels are large, the longer it will take them to cook.
Transfer the mussels to a large bowl with a slotted spoon and cover them to keep warm.
Reduce the heat to medium-high.
Reduce liquid by half; turn off heat.
Whisk in the lemon juice, mustard, and half the herbs.
Add the mussels and any juices in the bowl, back to the pot; stir well.
Divide the mussels and sauce among four large soup bowls.
Serves 4.