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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 2 |
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From Sonata Bay Players cookbook submitted by Susan Pagliei. Ingredients:
3 dozen mussels, cleaned |
3/4 cup olive oil |
1 cup dry white wine |
1 teaspoon dry mustard |
1/2 teaspoon crushed red pepper flakes |
1 dash salt |
1 tablespoon parsley, chopped |
1 tablespoon lemon juice |
6 garlic cloves, chopped |
Directions:
1. In a large pot, saute garlic in the olive oil for 1 minute. DO NOT BURN THE GARLIC.
2. Add the rest of the ingredients, except the mussels and cook until boiling.
3. Add the mussels and cover the pot to simmer until mussels open, shaking pot while cooking, about 7 minutes.
4. Transfer to a serving dish and pour liquid over the mussels.
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