Lemon Buttered Mussels
- 4 lb. Confederation Cove Mussels
- 1 stick of butter
- Juice from 1 fresh lemon
- 1/4 cup white wine or cooking sherry (optional)
- 1 tablespoon parsley
- 1 clove chopped garlic
Rinse 4 lbs. of Confederation Cove Mussels and let drain. In a large skillet over medium heat, melt butter while adding lemon, garlic, white wine and parsley. Simmer 2 minutes, stirring occasionally so mixture doesn’t stick to skillet. Add mussels to mixture and partially cover skillet to cook some more. As mussels open, remove from skillet and place on a platter. After doing that, pour butter sauce from skillet over mussels again and serve hot.