Recipe courtesy of The New England Clam Shack Cookbook
5 large garlic cloves
1/2 pound (2 sticks) of butter
2 teaspoons salt
6 pound live mussels, rinsed
Peel the garlic and put through a garlic press or finely mince with a chef’s knife. In a saucepan, melt the butter over low heat. Add the garlic and cook over very low heat for 5 minutes. Remove from the heat and set aside, covered, for at least 1 hour. (I skipped that part) (Garlic butter can be refrigerated for up to 3 days. Reheat gently)
In a large stockpot, bring about 1 inch of water to a boil. Add the salt. Add the mussels, cover the pot and bring to a boil. Reduce the heat to medium and steam until the mussel shells open, 5 to 10 minutes, depending on their size and the size of the pot. Use a slotted spoon to transfer the mussels to a large platter; discard any that do not open.
Meanwhile, reheat the garlic butter over low heat. Pour the warm garlic butter over the hot mussels and serve.