Rinse mussels well with cold water, removing any cracked and open shells. In large stock pot or Dutch Oven, over high heat, bring Iroquois Wheat Beer, garlic, butter, and olive oil to a boil. Add mussels to stock pot and bring back to a boil, reduce heat, cover and steam 3-4 mins or until done.

Serve in a large bowl with crusty french bread to soak up all that tasty and wonderful broth.

Serves as many or as few people as you desire and who cares about the calorie content.