Saturday, December 15, 2007
Muscles & Mussels
Mussels (1 lb per person, about $3 a pound)
3/4 butter stick
1 cup pre-sliced onion, red or white
1 clove garlic crushed
handfull of fresh parsely
3/4 bottle of white wine
Discard any open mussels. Pull off beards. Rinse in lukewarm water - NOT COLD!
Brown onions in a large pot (preferably with a clear lid so you can keep on eye on things later). Throw in wine. Put lid on. Steam for 5 minutes until they open. Discard any that didn't open (eating them can make you sick).
Serve with sliced french bread that you dip in the broth. Yum!
If you're one of those damned vegetarians, I'll make a gourmet cheese pasta, too. Just give me warning you're coming.