3 lbs. mussels
6 cloves garlic
2 tbsp. unsalted butter
1 c. chopped scallions
1/4 c. chopped parsley
1 c. chopped artichoke hearts or bottoms
1 1/2 tsp. chopped fresh tarragon or 1/2 tsp. dried
Salt & freshly ground pepper
3/4 c. dry white wine

1. With stiff brush, scrub mussels under cold running water. Pull off any beards. Place in large bowl with cold water to cover and set aside until ready to steam. Before steaming, discard any mussels with open shells.

2. Peel garlic and chop finely.

3. In large saucepan, melt butter over medium heat. Add garlic, scallions, parsley, artichoke hearts, tarragon and salt and pepper to taste and cook until vegetables are tender but not browned, 4 to 5 minutes.

4. Add wine and 1/4 cup water and simmer 5 minutes. Then raise heat to high and bring to a boil.

5. Add mussels, cover pan, and steam until mussels have opened, about 5 minutes. Discard any mussels with unopened shells.

6. Transfer mussels to warm platter and spoon juices over them.