Here is a even better recipe than I posted before for steamed mussels. The broth will be even more concentrated and flavorful

1) 2-3 pounds of mussels, let soak in water for a few hours to ensure there is no grit/sand is in mussels. Inspect each mussel for any “beard” hanging out, rip or cut that off. Also, for any mussels that are not fully closed when you grab them, throw them out. Any cracked or damaged ones has the same fate.

2) Add 1 1/2 c. of Pinot Grigio or Sauvignon Blanc with 1/2 c. minced shallots, 5 springs of parsley/cilantro, 6 TBSP of Irish butter (Kerry Gold) and 6 cloves of garlic minced into pot. Bring to a simmer and cook for about 5 minutes.

3) Add mussels and shake or stir a few times during a 6 minute cook. Any longer than that you can overcook them. Examine the broth for any grit. If there is any, let it settle a bit before you pour them over your mussels. Enjoy with some crust bread…

Eat.Drink.Savor.