Steamed Mussels
Source of Recipe
Marla
List of Ingredients
1 to 2 lbs mussels
3 to 4 cloves of garlic chopped
a dash of parsley
a dash of oregano
a pinch of salt
Recipe
Pick over the mussels and toss out any ones that have opened. Scrub
and pull off beards. Do not (purge) soak mussels in salt water. In a
large soup pot or kettle that has a lid, put all the mussels, add
about 1/2 cup water. Sprinkle the garlic, parsley, oregano and salt
on top. Give it a quick stir. Turn on the heat to medium and cover
the pot, the mussels will open and empty their juice into the pot
giving the liquid needed to steam themselves. Stir once or twice to
distribute the seasonings. Once the water and liquid has boiled cook
for another 5 minutes. Do not cook too long, the mussels will turn to
rubber.
Variation: you may toss in fresh or canned chopped tomatoes with their
liquid at the beginning of the cooking. Serve with crusty bread, no
need for butter, dip the bread in the liquid. You may also serve over
hot spaghetti.
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