mussels in butter sauce

1 bag mussels
3-4 tablespoons butter
3-4 tablespoons garlic diced (i use the caned garlic)
1/2 c white Zinfandel
1 box of pasta (i used angel hair)

directions:
make sure your water is about to boil before you start your mussel sauce.   in a large (3.5qt +) pan/dutch oven melt butter over a low heat and add garlic let it brown slightly keep an eye on it garlic burns easily. once your whole kitchen smells like garlic and slightly browned butter add the bag of mussels and white wine.   mussels at my grocery store arrive cleaned-if yours do not clean them well with a hard bristled brush and cool water.   turn the heat up medium under the mussels and cover for 10 minutes or until all the mussels are open. make sure to stir regularly to ensure even cooking.

once your pasta is cooked drain and plate in a wide bowl with a lip and drizzle with extra virgin olive oil scoop mussels over the top of the pasta and pour the white wine garlic butter mixture over the top and serve.