MUSSELS
INGREDIENTS
3- 4 LBS live mussels
2 cups white wine (sweet or dry, your preference)
2 or 3 bunches scallions (rough chop green & white parts)
3 or 4 cloves garlic (finely chopped)
half a bunch of curly parsley (rough chop)
1 and 1 half sticks of butter
salt to taste (I don’t use any)
Italian Bread to sop up broth on plate, once served
*For a TWIST you can add stewed tomatoes, if you like
DIRECTIONS
Rinse and scrub mussels.
*They must be closed. Throw away any wide open ones.
Remove beards with scissors or knife and discard
(when you see one you’ll know WHAT it is)
In a large stockpot melt butter
Add wine, scallions, parsley, garlic, salt
Simmer for 5 or 6 minutes
Add mussels. Cover and increase heat to high
Cook 5 minutes or until mussels open up
Imeadiately remove from heat
With a ladle or large spoon remove mussels from pot and put into a BIG bowl
Pour juice, at bottom of pot, over top of mussels
Place on plates
EAT and ENJOY
