From Real Life Entertaining By Jennifer Rubell
5 pounds mussels, debearded
1 bottle dark beer
1 head garlic, peeled and sliced
1 bunch parsley, roughly chopped
2 teaspoons coarsely ground black pepper
1 loaf crusty bread
Place all the ingredients except the bread in a pot. (If you're going to refrigerate the mussels, do it now.) When you're ready, place the pot over a high flame and cook, covered, for 2 minutes. Give the pot a shake and cook 3 minutes more until all the mussels are open. If any refuse to open, discard them. Serve straight from the pot with a loaf of crusty bread.