These are mussels I originally had in
Cape Cod Massachusetts about 30 years ago.
This is my version of that recipe,
and it is even better than the original.
Pair with a large loaf of crusty bread
to soak up all of the generous tasty broth.
Ingredients:
2 pounds fresh mussels, scrubbed and debearded
3 cups dry sherry
3 cloves garlic, crushed
1 cube chicken bouillon
6 tablespoons butter
1 tablespoon Italian seasoning
3 slices fresh lemon
Directions:
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.
Remove to serving bowl,
garnish with lemon wedges.
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