Mussels

Thursday, September 27, 2007

When I met Hubby, I had never had lobster, mussels and quite a few other things. Turns out we both love Mussels and they’re SO EASY to make. We usually just throw a bunch of stuff in a pot, but here’s an attempt at a recipe:

Steamed Mussels (by ME!)
1 pound of mussels
1 cup white wine
1/2 onion – chopped
3 cloves garlic – minced

Pour everything into a big pot. Be sure to throw out any mussels that are already opened.

Cover pot and put burner on med-high. When mussels are all opened, they are done. Serve with wine sauce.

Main Meal, Seafood

2 comments »

6 Responses to “Lamb and Guinness Stew”

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Sues — March 7, 2013 at 9:53 am
This looks delightful! Especially for this snowy Boston weather today 🙂
- beantownbaker — March 7th, 2013 @ 4:59 pm
  
  It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
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Ashley — March 7, 2013 at 10:41 am
This looks great! I love rutabagas and parsnips, especially in stews!
- beantownbaker — March 7th, 2013 @ 4:59 pm
  
  I was glad to try a recipe with rutabaga!
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3

Megan — March 7, 2013 at 7:03 pm
I hope the cruise was fun! This sounds like a great winter dish.
- beantownbaker — March 7th, 2013 @ 8:45 pm
  
  We had a blast on the cruise – wish we were still on it!