|Mussels/Null||4 Pound, scrubbed (Null)|
|Butter/Margarine||3 Tablespoon (Null)|
|Garlic/Null||1 Clove (5 gm), minced / pressed (Null)|
|Dry white wine/Null||1 Cup (16 tbs) (Null)|
|Lightly packed minced parsley/Null||1⁄2 Cup (8 tbs) (Null)|
|Pepper/Null||1⁄8 Teaspoon (Null)|
Discard any mussels that do not close when tapped.
Tear beard clump of fibers along side of shell off each mussel with a quick tug.
Set mussels aside.
Melt butter in a 4- to 6-quart pan over medium heat.
Add garlic and cook, stirring occasionally, until soft about 2 minutes.
Add wine, parsley, and pepper; bring to a boil over high heat.
Add mussels; reduce heat, cover, and simmer until mussels open about 5 minutes.
Discard any unopened shells.
With a slotted spoon, transfer mussels to individual serving bowls; evenly pour cooking liquid over each portion.