Before cooking your mussels, rinse them in cold water. If any are opened this should cause them to close. If you find one that is still opened give it a little tap. If it still doesn't close, throw that one away.
3 lbs fresh scrubbed mussels
2/3 cup butter
3/4 cup finely chopped shallots or green onions
6 large garlic cloves, minced
4 tbsps chopped fresh parsley
2 tbsps fresh lemon juice
1 tsp grated lemon peel
reserved liquid or white wine
Place mussels in a large Dutch oven or wok with cover. Add about 1/4 cup of water. You might add some green onions to the water too. Cover and cook on high heat until mussels open, giving the pan a shake a few times. Cook about 5-10 minutes.
Drain and reserve liquid. Transfer mussels to bowl, discard any that did not open during cooking. Tent bowl with foil.
Melt butter in same pan and over medium high heat add shallots and garlic. Sauté until tender, about 3 minutes. Add parsley, lemon juice and lemon peel with reserved liquid or white wine. Bring to a boil.
Season to taste with pepper.
Drizzle garlic butter over mussels.
If our youngest is at the table, you'll have to fight her for them! This pic was taken more than 10 years ago and she still talks about this....her first time having mussels.