Scrub and rinse mussels under cold running water.

Pull off any beards and discard any mussels that don't close when tapped.

Set the cleaned mussels aside.

In a large pot, melt butter over medium-high heat.

Add the minced shallots and garlic to the melted butter.

Sauté the shallots and garlic until softened, about 2-3 minutes.

Add the mussels to the pot.

Pour in the beer.

Increase heat to high, cover the pot with a lid.

Steam mussels for 4 minutes, or until the shells open.

Discard any mussels that do not open.

Garnish with lemon wedges (optional).

Serve immediately in the pot or individual bowls.

Serve with warm crusty bread for dipping in the broth and garlic butter.