Non-GMO, organic, local, free range, grass-fed, wild-caught ingredients:
We bought some fresh, local, wild-caught mussels. All you need is a large pot of water/white wine and some butter/olive oil, salt and pepper. Add any other veggies or flavors you like (lemon, garlic, onions, etc), but we like it very simple. Wine is optional, but in Belgium and France they cook them in a white wine and often lemon. You eat them right out of the pot there and there never seems to be enough. They cool off quickly, so eat them fast if you dish in to a bowl.
(To clean the mussels, put them in a large bowl with 2 quarts of water and 1/3 C flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.)
In a large non-aluminum stockpot, heat the butter/olive oil over medium heat, add the wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.