Steamed Mussels

Steamed Mussels

Plan on two pounds of mussels per person.
Wash and sort through the mussels and

discard any that don't close with tapped.
Mussels purchased are alive and
 if they don't close they are dead.
Dead mussels develop bacteria easily so don't eat those.

Sauté one chopped shallot in 2 tablespoons of butter,
then add on large garlic micro-minced.
Sauté one more minute then add half a cup white wine
turn up heat, add mussels and steam for 4 to 6 minutes
till mussels open up, serve immediately
with melted butter and steamed liquid to dip the mussels.
Serve with a crusty thinly sliced bread to sop up the juices.