Steamed Mussels with Garlic and Lemon (Non-Alcoholic)

I threw together a massive pot of these for a potluck, and changed a few minds about the scrumptiousness of frozen mussels.  We get most of our seafood straight off the boat in a dock sale- one of the perks of living in a port town in the Northwest!

One pound frozen, pre-cooked mussels

1 Tbsp butter

2 Tbsp white vinegar

2 or 3 cloves garlic

1/4 cup water

1/4 of a large lemon

Pinch of salt (I used a locally-smoked sea salt.  Very fun $3 splurge at our store's deli!)

Bring to a boil in a pot and let simmer for about six minutes to steam. I made four pounds of mussels, so at this point I gave it a good stir and let them steam a bit longer.

You can use any kind of vinegar, but I chose white vinegar for its clean flavor profile.

The cooking juice (pot likker?) is delicious- dip a crusty bread in, make it into soup the next day, thicken some with roux to make a sauce to pour over rice with your dinner....but don't waste it! 

--Myrnie