Mussels w/ Herbs Print Email

2 T olive oil
1 med. onion, finely chopped
1 tsp. marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, finely chopped
1/2 C white wine
3 dozen mussels, scrubbed and de-bearded
French Bread

Serves 6
In a saucepan large enough to hold the mussels, heat the oil over medium heat then add the onion. Sautˇ until soft, about 5 minutes. Stir in the herbs and garlic, then add the wine and mussels. Cover the pot and increase the heat to high. Steam until the mussels open, about 5 minutes.

With a slotted spoon, transfer the mussels to a large serving bowl, discarding any unopened ones. Pour the cooking juices over the mussels, taking care not to disturb any sandy sediment on the bottom of the pan. Serve immediately with hot French bread to soak up the juices. - Feasts Afloat by Jennifer Trainer and Elizabeth Wheeler.

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