Steamed Mussels
I've recently come to adore mussels. I even had them last night, no kidding! This method of making them is probably my favorite, and they are best accompanied by a warm piece of crusty bread to soak up any remains.
Ingredients
4 dozen or so mussels
1/2 cup water
1/2 cup dry white wine
2 tablespoons fresh parsley
1 tablespoon olive oil
2 crushed garlic cloves
Directions
1.Before you even start, you want to wash off your mussels and check to see if they are closed. If you see one that is slightly open, press it together to see if it will stay shut. If it doesn't shut, or if the shell is wide open, DON'T USE IT! IT'S A BAD MUSSEL! YOU MIGHT GET SICK IF YOU EAT IT!
2. Heat olive oil in large pot. Brown garlic. Add parsley, white wine, and water. Place well scrubbed mussels in pot and cover.
3.Heat on medium until shells open. Remove mussels from pot, place in a bowl, and pour the remaining juices over them.
I've recently come to adore mussels. I even had them last night, no kidding! This method of making them is probably my favorite, and they are best accompanied by a warm piece of crusty bread to soak up any remains.
Ingredients
4 dozen or so mussels
1/2 cup water
1/2 cup dry white wine
2 tablespoons fresh parsley
1 tablespoon olive oil
2 crushed garlic cloves
Directions
1.Before you even start, you want to wash off your mussels and check to see if they are closed. If you see one that is slightly open, press it together to see if it will stay shut. If it doesn't shut, or if the shell is wide open, DON'T USE IT! IT'S A BAD MUSSEL! YOU MIGHT GET SICK IF YOU EAT IT!
2. Heat olive oil in large pot. Brown garlic. Add parsley, white wine, and water. Place well scrubbed mussels in pot and cover.
3.Heat on medium until shells open. Remove mussels from pot, place in a bowl, and pour the remaining juices over them.
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