Two bottles of beer (we used Harpoon's special summer brew)
five large cloves of garlic
fresh lime juice from one lime
6 T. butter
3 lbs. fresh mussels
Clean and debeard mussels. Place all ingredients except mussels in a large pot on the stove at medium-high heat. Once steam is rising from pot, place mussels inside. Steam mussels approximately five minutes, or until shells are open and meat has pulled away from edges of shell. Serve at once while mussels are still hot.
Serves 10 – 12 as an appetizer.