I enjoy steamed mussels in broth very much but have never attempted the recipe at home. Ive decided to give it a try but Im a little concerned about my pan. A lot of the recipes Ive found call for a noncreative pan. The only pan I have thats large enough for the recipe (and includes a lid) is a large Analon nonstick pan. I know that aluminum is reactive, but am I safe with the Teflon coated aluminum?