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Ingredients
- 4 lbs Penn Cove Mussles
- 1/2 C dry white wine
- 1/4 C chopped scallions or shallots
- 2 cloves minced garlic
- 1 T chopped parsley
- 1 T basil or thyme or both or herbs of choice
- 4 T butter
Method
- Set aside debearded and rinsed mussels. Place other ingredients in a large saucepan over high heat and bring to a boil. Once boiling, add mussels and cover pan. Steam 5-6 minutes or until shells are open and meats are not translucent. Remove fom heat and pour into bowl. Accompany with bread, green salad and wine
