Ingredients

2     pounds (900 g) mussels
1/2     cup (125 mL) Jost Eagle Tree Muscat
2    green onions, chopped
2    cloves garlic, finely chopped 

Directions

Add ingredients to a small stockpot. Steam for two to three minutes, or until the mussels on top have opened. (Avoid overcooking-this will cause the meat in the mussels to shrink.) Serve with bread to soak up the broth. Makes 2 main course servings or 4 appetizer-size servings.