Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

C.J. Nitkowski's Daddy's Mussels




Source of Recipe


ESPN


List of Ingredients




3 cloves of garlic, minced (can substitute: 1 large onion, but why?)
2-3 sprigs parsley
Pinch of thyme
3 lbs. mussels, washed, debearded and soaked
6 tbsp olive oil (can substitute butter, but olive oil is better for you)
Ground pepper
1 cup white wine
Chopped parsley



Recipe



1. Place garlic, parsley sprigs, thyme, mussels and 3 tbsp. olive oil in a large saucepan.



2. Pour wine over mussels (I usually substitute with Pinot Grigio, because I always have an open bottle in the house).


3. Cover and simmer until mussels start to open.


4. Remove the half shell and place in a large bowl. Add remaining olive oil and chopped parsley to the broth in saucepan.


5. Pour broth over mussels and serve immediately. Save some broth for dipping with bread or can be used to pour over pasta.


If I am snacking by myself I usually just dip the mussels in the broth while they are still in the halfshell and eat them by hand.