Mussels

I don't actually like eating mussels, but I know so many other people who do, this might be a good dish to make for them.

Recipe from Yummy Supper.

Serves 2-4

Ingredients
2 pounds fresh mussels
1 cup dry white wine
1 bunch spring onion (or one large onion), minced
1/2 celery stalk, minced
1 sprig of fresh thyme
fresh ground black pepper
1 bunch parsley

Directions
Rinse and scrub mussels with cold water. Remove beard by simply snipping with scissors.

In a Dutch Oven or large pot, combine mussels, thyme, white wine, celery, and onions. Bring liquid to a boil over medium-high heat. Cook covered about 5 minutes until mussels shells open. Toss out any mussels that don't open after cooking.

Immediately serve mussels in their shells. Either sop up the liquid with crusty bread or heap mussels and their cooking liquid on top of fettuccine. Sprinkle with fresh parsley and lots of fresh pepper. Eat right away.