Serves: 4

1. Discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Follow directions below to remove beards.

2. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear drain.

3. Place half of the mussels in steamer* with boiling water. Cover and steam 3 to 5 minutes, removing mussels as they open. Discard any unopened mussels. Repeat with remaining mussels.

4. Serve hot mussels in shells with butter.

*If steamer is not available, place mussels in 6-quart Dutch oven. Add 1 inch boiling water cover tightly.

NUTRITION FACTS: 1 Serving: Calories 90 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 45mg Sodium 370mg Carbohydrate 3g (Dietary Fiber 0g) Protein 17g % DAILY VALUE: Vitamin A 10% Vitamin C 14% Calcium 6% Iron 100% DIET EXCHANGES: 2 Lean Meat

Steamed Oysters: Substitute oysters for the mussels. Clean as directed in step 1 (oysters do not have beards). Omit step 2. Continue as directed. Steam
5 to 8 minutes.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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