2 tablespoons olive oil
1/4 cup chopped onions
2 cloves garlic, finely chopped
1/4 cup celery or green pepper, chopped
2 pounds mussels
1/4 cup white wine
Grated lemon peel
Fresh chopped parsley
Cook's note: To make this recipe Italian-style, add 1 to 2 cups fresh chopped or canned tomatoes, drained, while mussels cook.
Saute onion, garlic, celery/green pepper in oil in large saucepan over medium heat for 30 seconds. Add mussels and wine. Cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Serve in soup plates with broth, garnished with lemon peel and parsley.
Yield: 4 to 6 as an appetizers or 2 to 3 as a main course.
Source: The Great Eastern Mussel Farms