---------- Recipe via Meal-Master (tm) v8.05
  Categories: Shellfish
       Yield: 6 Servings
       3 lb Fresh mussels, scrubbed
      10 tb (1 1/4 sticks) butter
     3/4 c  Finely chopped shallots
       6 lg Garlic cloves, minced
       4 tb Chopped fresh parsley
       2 tb Fresh lemon juice
       1 ts Grated lemon peel
   Place mussels in heavy large Dutch oven, cover and cook over high heat
   until mussels open, shaking pan occasionally, about 5 minutes. Drain
   mussels, reserving liquid. Transfer mussels to bowl; discard any that do
   not open. Tent bowl with foil.
   Melt butter in same Dutch oven over medium-high heat. Add shallots and
   garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley,
   lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
   Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle
   with 1 tablespoon parsley.
   Garlic is a perfect partner for the shellfish in this easy starter. Pass a
   basket of soda bread to mop all the juices.
   Bon Appétit May 1996