5-6 dozen mussels
2 tbsp. butter
3 scallions, minced
1 clove garlic, minced
1/2 c. dry white wine
1/4 tsp. salt
Dash of pepper
1 tbsp. chopped parsley

Clean mussels and cut off beards with kitchen shears. In a large saucepan melt butter; add scallions, garlic and parsley. Cook 1 minute. Add the wine. Add the mussels with the salt and pepper. Cover and simmer until the shells open, about 10 minutes, stirring occasionally. Take the mussels out with a slotted spoon, put on a platter. Strain liquid to remove and sediment and pour stock over mussels. Makes 4 servings.