11.   Add the mussels, cover the pot, and turn the heat to high.

12.   Bring the water to a boil, cover the pot, and steam for two to three minutes, depending on the thickness of the spears.

13.   Bring to a boil, cover pot and reduce heat.

14.   Bring to a boil over high heat, cover pot and reduce heat to medium-low.

15.   But Tuesday the pots were covered with white shrouds, and the dispensers in the dining hall were empty.

16.   Cover pot and reduce heat to maintain a simmer.

17.   Cover pot immediately to trap the aromas.

18.   Cover pot tightly.

19.   Cover pot with lid, and transfer to oven.

20.   Cover pot with lid.