Mussels are best if served as quickly after purchase as possible. If you must store them, keep them in icy cold water in the refrigerator. When you are ready to prepare them, check to see if any of the mussels have opened. If so, discard them. To remove the beards, simply grab between your thumb and index finger and pull straight out.

4 pounds of mussels, washed and beards removed

for sauce:

4 tablespoons butter
2 cups chopped onion
3 cups light white wine wine (Pinot Grigio is great)
3 crushed garlic cloves

1. Using a vegetable steamer, or a collander in a heavy sauce pan, steam the mussels over one quart of boiling water and one cup white wine approximately 10 minutes. At this point the mussels should open - discard those that have not opened.

2. Melt butter in a sauce pan over medium heat, add the onions, wine and garlic. Simmer until the wine reduces to half.

3. Once the mussels are steamed add one cup of the mussel broth to the sauce and stir together.

4. Place the opened mussels in a large bowl and pour the remaining sauce over them.

Mussels are a little tricky to eat. But if you follow these directions you will look like a professional. Empty one shell, but make sure the hinge stays intact. Then use that shell almost like tweezers to pluck the meat from the other shells. Use the bread to soak up the broth.