Get this recipe courtesy of Bath City Bistro in Mt. Clemens.
3lbs cultivated mussels
2 Tablespoons. Unsalted butter
1 ½ Tablespoons minced garlic (5-6 cloves)
1/3 cup chopped flat-leaf parsley
1 cup white wine
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
½ cup of spicy red sauce:
Sirachi sauce – NOT chili sauce
To clean the mussels, put them in a large bowl with 2 quarts of water and soak for 30 minutes or until the mussels disgorge any sand. Drain the mussels, then remove the beard from each with your fingers. If they are dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter over medium heat. Add the garlic and cook for 3 minutes. Add the parsley, wine, salt and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot and cook over medium heat for 8-10 minutes, until mussels are open (discard any mussels that do not open). Pour the mussels and the sauce into a large bowl and serve hot.
*SHELLFISH Warning: consumption of raw or undercooked shellfish may increase the risk of food bourne illness