ig enough to handle the mussels on at medium heat. Swirl
anned tomatoes. Stir, add the mussels, cover, and turn heat to
Prepare mussels, discarding any that will not
igh heat.
Add the mussels and white wine. Cover with
dd more garlic.
Steam mussels until open. Pour sauce over
When you bring your mussels home from the market, discard
b>mussels open raw , this is what makes the taste of this recipe
recipe may be done ahead to this point. Refrigerate broth and mussels
about 7 minutes. Add the mussels, cover and cook, shaking the
then layer on shrimp, then mussels and clams; cover, cook until
eard and de-sand the mussels and clams. You may also
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
inute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until
eftovers were refrigerated, continue with recipe method as below.
Remove
lemon juice, salt (go lightly mussels have a salty quality) and
efore cooking ~.
Give the mussels a good scrub and rinse
Soak mussels in a bowl of fresh
50\u00b0F
Pick all mussels, tap all the opened ones
Scrub mussels with a brush, remove beards (
tringy beards. Chuck out any mussels that are damaged in any