Steps
1. Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.
2. In a medium pot, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the white wine and bring to a simmer.
4. Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes, or until the mussels have opened.
5. Stir in the chopped parsley and basil, then season with salt and pepper to taste.
6. Serve immediately with lemon wedges on the side.