Mussels
Source: Joe-gardenguru
Rinse them well. Toss out any that are beginning to open, even slightly.
In a large straight-sided pan, saute plenty of garlic (or shallots) in some olive oil and butter (about half and half). Saute on low heat to just soften the garlic, not turn it brown.
Pour in a good amount of dry white wine (chardonnay or pinot grigio). Let it cook until the vinegary-winey smell is gone and let reduce just a touch.
Toss in the mussels, just enough to cover the bottom of the pan. Don't stack them. COVER the pan.
Put the heat on medium and steam for 5-6 minutes. Shake the pan well, holding the lid on tightly, and steam for another 2 minutes.
Remove the mussels from the liquid, add some herbs (tarragon and fennel leaf are very nice or parsley), turn up the heat, and reduce. Don't serve any unopened mussels.
Or stir in some unsalted butter and/or a bit of heavy cream.