Sunday, December 26, 2010

Sarah's Mussels

This is my own recipe, but it's not radically different from others' recipes (tho' notice, I use no water). What makes the product outstanding is that we purchase mussels from InterShell.

1 tb olive oil
2-3 cloves garlic

--> Mince the garlic and saute it in olive oil in a broad frying pan.

white wine, enough to cover pan bottom
1 tb lemon juice
1-2 tb fresh parsley

--> Mince the parsley. Fling the wine in the pan, followed by the mussels (1 to 2 bags) and then the lemon juice. Quickly top with minced parsley.

Cover the pan and cook 3-5 minutes. When you uncover the pan, all the mussels should be open. Sever in a massive bowl, being sure to pour the cooking juices over the top.

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