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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce. Ingredients:
3 cups dry sherry |
3 cloves garlic, crushed |
1 cube chicken bouillon |
6 tablespoons butter |
1 tablespoon italian seasoning |
3 slices fresh lemon |
3 quarts fresh mussels, scrubbed and debearded |
Directions:
1. Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.
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