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LOCATION: Recipes >> Shellfish >> Steamed Mussels 04

Print this Recipe    Steamed Mussels 04

Steamed Mussels

2-3 pounds mussels
wine, beer or water
spices

Throw out open mussels, or badly damaged ones. Put the rest in a
sink of cold water. Find the byssus (a fibery mat on the edge of
the shell). Yank out and discard. Scrub the shells.

Fill the base of steamer with water, or wine and water or beer and
water. Toss in some garlic cloves if you like. Bring to a boil.
Place mussels in steamer and cover with tight lid. Steam for just
about 3-4 minutes and check if they are open. When open, drain,
reserving liquid for rinsing broth.

Serve in large plates with 'discard plates;' for empty shells.
Serve with rinsing broth, melted butter and lots of napkins.

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