Yields two three-ounce servings.

Ingredients

• White wine or vegetable stock
• Lemons
• Garlic
• Shallots
• Thyme
• Bay leaves
• One pound of mussels

1. Pour 1/2 inch of white wine or vegetable stock in a stock pot.
2. Add aromatics, such as lemons, garlic, shallots, thyme and bay leaves.
3. Bring stock to a boil.
4. Add mussels.
5. Cook for 2-3 minutes. When mussels have opened, they are ready to eat.