Ingredients 2 tbsp. butter
3 cloves garlic, chopped
1 sliced lemon
1/2 c. dry white wine
1 Ib. or 30 fresh mussels, soaked, scrubbed and bearded
2 tbsp. chopped parsley
Instruction
Melt butter in large heavy saucepan with garlic. Add mussels, wine and parsley. Cover and cook over high heat, 6 to 8 minutes. Shake pan to cook mussels thoroughly, just until shells open. Garnish with parsley, if desired. Serves 2.