GARLIC BUTTER MUSSELS

Melt the butter in a large saucepan and add the garlic.  Cook for 2-3 minutes, stirring constantly, until the garlic is soft and very fragrant.  Keep warm on low heat.

Place the mussels in large bowl and cover with cold water.  Gently scrub any excess debris off the shells and remove any beards that are still connected.  Drain the mussels in a colander and discard any that stay open and do not close when tapped.

Place the mussels in a large deep skillet or Dutch oven and pour the wine over the top.  Cover the pan and cook for 5-7 minutes until they are all opened.  Note – the cook time will depend on the size of the mussels.  Larger mussels will take longer to open.  You don’t want to overcook so keep an on them!

Pour the garlic butter into the pan along with the parsley and lemon juice.  Toss the mussels with the sauce allowing it to seep into the open mussels. Remove the mussels to a bowl or platter with a slotted spoon.

Bring the remaining sauce in the pan to a boil and cook for 2-3 minutes letting the sauce reduce.  Pour it over the mussels.  Serve with more lemon wedges and crusty bread.