Ingredients
4
lb mussels in shells
1/2
cup boiling water
Butter or margarine, melted, if desired
Preparation
Discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Remove beards by giving them a tug (using a kitchen towel may help). If you have trouble removing them, use pliers to grip and pull gently.
Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
In steamer,* place half of the mussels and the boiling water. Cover and steam 3 to 5 minutes, removing mussels as they open. Discard any unopened mussels. Repeat with remaining mussels.
Serve hot mussels in shells with butter.
