Steamed penn cove mussels - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh Penn Cove or other mussels |
| 1¼ | cup | Dry white wine |
| 1 | large | Clove garlic, finely chopped |
| 3 | tablespoons | Chopped fresh basil leaves |
| 1 | tablespoon | Chopped fresh dill |
| 1 | tablespoon | Chopped fresh thyme leaves |
| Fresh thyme sprigs | ||
Directions
1. With stiff brush, scrub mussel shells and tear off beards. Rinse mussels thoroughly under cold running water. In deep 10-inch skillet or 5-quart kettle, combine mussels, wine, garlic, 2 T basil, the dill, and thyme leaves.
2. Cover skillet and cook mussels over medium heat 5 to 8 minutes or until the shells open. Discard any unopened mussels. With tongs, divide mussels among 4 soup plates; pour broth over mussels. Sprinkle with remaining chopped basil and garnish with thyme sprigs; serve.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94
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