Ingredients:
• 8 quarts shelled mussels
• 3 celery stalks, chopped
• 2 medium sized onions, sliced
• 1/4 Cup chopped parsley
• 1 clove garlic
• 1 lemon, sliced
• 2/3 Cup water
|
Preparation:
Wash and scrub mussels in warm water, changing water 3 to 4 times; set aside. Place celery, chopped onions, parsley, garlic, lemon and water into a large pot. Cover and cook for about 15 minutes, or until vegetables are tender; add mussels. Cover and cook for another 15 minutes, or until mussels have opened. Shake pot to prevent sticking. Throw out any unopened mussels. Serve in broth. Serves 4 to 6. |
|
