Mussels

Rinse mussels under cool water and give each a swipe with a brush. Discard any that aren't closed tightly.

In a large pot, saute the garlic in the olive oil, then add chopped fresh basil and let cook for 1-2 minutes.

Add white wine (1/2 to 3/4 of an inch), salt, parsley, and thyme. Bring to a boil and let simmer for 2-3 minutes.

Add the mussels, cover and cook just until all mussels are open, no more than a few minutes. Be careful not to overcook.