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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 cracked black pepper to taste ¼ cup butter with 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.