Grilled Mussels With Garlic Butter

Scrub mussels in shells under cold running water. If present, remove beards.

In an 8-quart Dutch oven combine cold water and salt. Add mussels. Soak for 15 minutes, then drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

For sauce, in a small saucepan melt butter over medium heat. Add garlic and cook for 1 minute. Add wine and bring just to a simmer. Remove from heat and stir in parsley.

Tear off a 36- x 18-inch piece of heavy foil. Fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build.

Place foil packet on the grill rack directly over medium-high heat. Grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl.

Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread.

Tip: You can store live mussels in the refrigerator, covered with a moist cloth, for up to 3 days. Before you cook them, tap any open shells. If the mussels are alive, the shells will close. Discard any that aren't alive.