Cooking with the Bubba: #12- Steamed Mussels With Fresh Herbs

A nice summer dish when you can make use of all those fresh herbs growing in your pots or garden.

Ingredients: One 2 lb. bag of live mussels, dry white wine, 2 teaspoons finely chopped garlic, 1 teaspoon salt, 2 tablespoons extra virgin olive oil, juice of half a lemon, fresh ground black pepper, one cereal-size bowl of mixed fresh herbs. I use parsley, rosemary, thyme, and basil.

Preparation: Saute the garlic in a little extra virgin olive oil and put aside. Rinse the mussels well in cold water, and if they're not farmed mussels, be sure to remove the beards.Place the mussels in a large pot. Rinse, dry and chop the herbs. Now just cover the mussels with a mixture of 2/3 white wine and 1/3 water, put lid on pot and bring to a fast boil. Then add the herbs, garlic, lemon juice, salt and a few twists of your pepper mill. Stir briefly, bring to low boil, cover and cook for 10 to 15 minutes. I prefer them done a little longer, though some dislike the firmness. When done, discard any mussels with unopened shells.

Serve: In bowls with crispy Italian bread to sop up that nice sauce. HOME