Steamed Mussels

Directions

1. Scrub and debeard the mussels.
2. The shells should be closed. If any shells are open, let it sit for a few minutes, it should close.
3. Heat the butter over medium heat in a large, wide-bottomed pot. Saute the shallot until it is soft but not browned.
4. Add the garlic cloves.
5. Add the white wine, and bring it to a boil
6. Add the mussels
7. Cover the pot and let the mussels steam for 4-7 minutes. Most of the mussels should be open after the first couple minutes. You want them all open, but some will do this faster than others
8. As soon as most of the mussels are open, turn off the heat and cover for about 5 minutes
9. Disgard of any mussels that did not open
10. Serve with crusty bread