Mussels

I've been making a lot more French Mediterranean dishes lately; today was steamed mussels.

Once the mussels are thoroughly cleaned, just saute shallot & garlic then add the mussels to the pot.  Next add vermouth (or white wine) and cover and let them steam for a few minutes.  Once they're all open just transfer to a bowl and garnish with parsley and green onion.

I serve with a good baguette (to soak up the broth) and lemon slices.