[got_fish03]

For preparation, I would clean the mussels by soaking them in a fresh water for 20 minutes and debeard them before cooking. The shells open when they are boiled, then I would remove the meat from the shells (when cooled). I saute them along with garlic and onions in a 1/4 cup melted, unsalted butter. If desired, I would sprinkle some liquid seasoning to give taste to the mussels. It's an ideal viand along with a cup of rice for a hearty lunch or dinner.