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Published: Tuesday, 10/12/2004

Mussels Steamed in Wine (Moules Mariniere)

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

Optional garnishes:

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



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