Steamed Mussels


Large fry pan with lid
2- 4 oz. Butter
1 small onion diced
4 cloves garlic
2 shallots diced
1 bell pepper diced
2 Tbsp. Parsley
1 tsp. Thyme
2 cups wine and/or clam juice
Salt and pepper to taste


Saute all vegetables till tender then add liquid and simmer. Add mussels cover and steam till open.
Serve in wide flat bowl for easy dipping with bread.