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2 lbs PEI mussels
½ cup water, dry white wine or beer
2 tbsp celery, diced
2 tbsp onions or shallots
1 tbsp fresh tarragon, chopped
6 lemon wedges
black pepper to taste
¼ cup butter
pinch of cayenne pepper

Place water, wine or beer, celery, onions or shallots and mussels in 5 quart pan. Cover and steam over high heat until mussels open (5-8 minutes). Squeeze lemon juice over mussels, sprinkle with pepper and tarragon and serve with melted butter for dipping. Makes 2 servings.