I'm cooking mussels for my husband tomorrow night, and almost every recipe I see says to steam them in a dry white wine. I don't have wine in the house (and living in Canada means making a special trip to the LCBO to get it).

What I DO have is white cooking wine. Is this an acceptable substitution? Should I use broth instead?

I've never prepared mussels before, so I'm not really sure how much leeway I have in terms of taste here.

Help!