Heat clarified butter in a skillet. Add garlic and shallots; sauté until fully aromatic. Do not allow to brown. Add mussels; toss to coat with garlic and shallots. Add ale; reduce heat, cover tightly and allow to simmer until the mussels have opened. Remove cover; discard any unopened mussels. Add the fresh herbs. Cook to reduce the liquid by half. Remove pan from heat and swirl in the soft butter. Adjust seasonings to taste.
Serve immediately.Makes 4 Source: