Drunk Mussels in Butter, Basil and Garlic Sauce

It's been a while since I cooked mussels, the kiddos were pretty excited about trying them, and I just bought some lovely purple garlic from the Port Townsend Farmer's Market. A nice convergence, including some inspiration for trying new shellfish recipes after some delicious barbequed oysters last weekend =).  Right here on Whidbey Island we have Penn Cove Shellfish a fresh-from-the-water shellfish growing operation in Coupeville.  Whidbey island is a great place to buy shellfish!

Drunk Mussels in Butter, Basil and Garlic Sauce
Serves 2 to 3 adults

1.5 pounds of mussels
1/2 cup butter
2 large or 4 small/medium garlic cloves, diced
1 cup white wine
2 TBS fresh chopped basil

Clean the mussels in water and pull out their beards.  Toss any that have broken shells.  Melt butter slowly on stove.  Once the butter has melted add garlic and basil, cook for several minutes on low temperature and set aside.  In a pan bring white wine to a simmer, add mussels and cook until the mussel shells open.  Serve with butter sauce drizzled over the mussels. Great served with noodles.  We combined mussels, noodles and edamame beans.  I think next time I would add fresh tomatoes and more fresh basil.