Mussels are a favorite but not often freshly available in our region. When they are, we use an old recipe learned from our time living on the East Coast. 

• 1 Cup Dry White Wine
• 1/8 Cup Lemon Juice
• 1/8 Cup White Wine Vinegar
• 2 Tablespoons Chopped Shallots 
• 1 Teaspoon Cracked Black Pepper
• 4 Sprigs Fresh Parsley
• 1 Bay Leaf
• 1/2 Teaspoon Chopped Fresh Thyme
• 4 Pounds Medium Sized Mussels
• 4 Tablespoons Cold Butter
• 1/4 Cup Chopped Fresh Parsley to sprinkle on when serving  

1. Put all ingredients an a large steaming pot.
2. bring to slight boils and add the mussels.
3. Cover pot.
4. Mussels are done when the open.
5. Be sure to drizzle broth over the mussels (each shell should contain some broth) when serving and sprinkle fresh chopped parsley on top. 
6. Include broth on serving plate or bowl.
7. Serve with fresh crusty bread (delicious with broth).