Steamed Mussels

Ingredients:

4 Pounds mussels
1/2 c Boiling water

Method:

Discard any broken-shell or open (dead) mussels.
Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife.
Remove beards by tugging them away from shells (using a kitchen towel may help).
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.
Place half of the mussels in steamer* with boiling water.
Steam 3 to 5 minutes or until mussels open, removing mussels as they open.
Discard unopened mussels.
Repeat with remaining mussels.
Serve hot in shells with melted margarine or butter and cups of chicken broth if desired.
4 SERVINGS; 150 CALORIES PER SERVING.
*If steamer is not available, place mussels in 6-quart Dutch oven.
Add 1 inch boiling water; cover tightly.