Mussels are not the first thing that comes to mind when most Houstonians think about the Black Lab. There's the beer, of course, and the fireplace and the classic British fare, but shellfish? Steamed in white wine with tomatoes and garlic, these mussels are tasty, and the broth is great for dipping. Unlike some places, where you get a big bowl of shells and have to go searching for their tiny rubbery inhabitants, the Black Lab's bivalves are consistently plump and tender. And even though the mussels are on the appetizer menu, they're the perfect size for an entr?e, and they go down nicely with a pint of lager.