Steamed Mussels
3 lbs. mussels cleaned
2 C. water
1/2 butter
1 t. garlic, chopped
1/2 t. lemon juice
1 t. salt
In small saucepan combine the butter and lemon juice. Melt. Set aside.
In large soup pot or stockpot place water and salt. Cover and boil. Add mussels and steam until they open. Reserve juice.
To eat, pick mussels from the shell. Dip in the mussel broth and then in the butter.
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