Eating is the fun part. Mussels are
easy: with a small fork, remove the mussel from the shell, swirl the meat in the
broth, pop the mussel into your mouth, and wash down with an appropriate wine.
French or garlic bread goes along well, especially if you dip the bread in the
3 lbs. mussels cleaned
2 C. water
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