Steamed mussels

2 pounds fresh mussels, washed and scrubbed
8 cloves of garlic, finely chopped
1/2 stick of butter
1 tsp salt
1/3 bottle white wine

French bread, for dipping

In a large pot, melt butter and add chopped garlic, stirring until garlic is soft and transparent.  Add salt and wine, then the mussels.  Cover pot and simmer, about 6 minutes, until all mussels are open.  Ladle into large bowls and pour the broth over top.  Serve with French bread and a dry Prosecco.  Delicious.