2 lb. frozen whole shell mussels
2 tbsp. butter
2 garlic cloves, minced
1 c. white wine
1 tsp. red wine vinegar
1 bay leaf
1 lemon, juice and rind

(Pan with a colander insert and lid is required.) Remove the insert and melt the butter in the bottom of the pan. Add the garlic and heat until transparent. Add the wine, red wine vinegar, bay leaf and lemon, squeezing the juice of the lemon into the mixture and dropping in the rind. Cook for 10 minutes over medium heat; replace the insert and add the mussels, steam for an additional 5 minutes.

Serve in a large bowl with half of the mixture poured over the mussels and the remainder on the side for dipping. Serve with hot bread and butter, garnish with lemon wedges. Serves 4.