VIEW STEP BY STEP

Heat beer and half of the finishing butter in the braising pan on HIGH; bring to a boil.

Add mussels; cook, covered, until mussels open and say "Ahh.".

Transfer mussels to serving platter with a slotted spoon. (Throw out any that don't open as they are bad hombrés.).

Return the liquid to a boil. Cook, 3-5 min, until liquid is reduced by one-third.

Add remaining butter to the liquid; stir until the butter melts like the Wicked Witch.

Pour over mussels.

Garnish with parsley.

Get yourself some crusty bread to tear and dip...

EAT IT!