NAME OF RECIPE:
Basic Steamed Mussels
1 PoundLive mussels (2 to 3 dozen), cleaned and debearded
1/2 Cup Dry white wine or not-too-bitter beer
2 Tablespoons Minced shallots or sliced green onions
1-1/2 Tablespoons unsalted butter, at room temperature (optional)
Place the mussels in a saucepan or deep skillet with the wine or beer and onion.
Cover, bring to a boil, and cook until most of the shells are open, 3 to 5 minutes depending on the variety.
Transfer the open ones to a serving bowl and cook the rest another minute or two.
If they do not open, discard them.
Swirl the butter into the broth and pour it over the shellfish, leaving the last bit behind in the pan to trap any grit.
Serve with crusty bread for dunking in the broth