Mussels in Bearnaise Butter: Easy and so good!
* 2 lbs mussels
* 2 tbsps Bearnaise Compound Butter
* 2 cups white wine
* clean and debeard mussels, discard any that do not close
* melt butter in sauce pan – do not brown!
* add white wine
* bring to a boil
* add mussels, cover, boil for 1 minute
* stir, cover again and let boil for 2 – 3 minutes until shells have opened (discard any that do not open)