Mussels

How to tell when they are done...

It is very easy to tell when mussels are done cooking - they simply pop open! Always be sure your mussels are fresh and tightly sealed when you buy them, dead ones flop open.

Love Mussels

1 Tbsp margarine
1 Tbsp extra virgin olive oil
2 Tbsp minced, fresh garlic
2 Tbsp minced shallots
1 Tbsp capers (optional)
3 cups canned tomato sauce
1 Tbsp Italian seasoning
3/4 teaspoon (or to taste) red pepper flakes
1 pound fresh mussels, cleaned and debearded
1 cup coarsely chopped green onions

Melt the margarine in a skillet. Add the olive oil and stir it in. Use this mixture to cook the garlic, shallots, and capers until the shallots are done, 5 minutes or so. Add the remaining ingredients (except the mussels) and get it good and hot (keep stirring!).

With the heat at about medium/high, add the mussels and then cover the pan tightly. Allow them to cook just until they open, probably about 3 to 5 minutes. Try not to overcook them or they will get rubbery. If a few don't open, throw them out.

You can use the sauce for dunking a bit of bread if you'd like, it is really good that way.

Mussels Mariniere

4 quarts fresh mussels, cleaned and debearded
2 cloves garlic, finely minced
1 onion, chopped
6 tablespoons chopped fresh parsley
1 bay leaf
1/4 teaspoon dried thyme
2 cups white wine
3 tablespoons margarine, divided

Scrub the mussels making sure to pull off the beards. Throw away any that are open or have broken shells. Put them aside for now.

Combine everything except one Tbsp of margarine and the parsley. Bring it to a boil and then cook on low for 2 or 3 minutes. Add the mussels and cover tightly until they pop open, 3 to 5 minutes or so. Scoop the mussels out of the liquid and put them in bowls.

Add the remaining margarine and parsely to the liquid, melt the margarine, and then pour it over the mussels.