Ingredients
- 5 lbs mussels
- 1 can plum tomatoes, chopped
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 1/4 cup chopped italian parsley
- 2 tbsps chopped fresh basil or 1 tsp dried basil
- 1 tbsp chopped garlic
- 1 tbsp oregano
- 1/2 cup dry white wine
- salt and hot red pepper to taste
Directions
- About 3 hours before cooking, cover mussels in cool water and add about 1/4 cup of pablum or corn meal to the water.
- Swish it around so that the mussels can feed. This will plump them up and clean them out.
- Before cooking, scrub mussels, remove beards and rinse in fresh cool water.
- Put all other ingredients into a large kettle.
- When the mixture comes to a boil, add mussels.
- Cover and cook over high heat until the mussels open. (7-10 minutes)
- Drain liquid from mussels and serve in separate bowls.
- As you eat, dip mussels in liquid.
- Serve with pasta of choice and fresh italiam bread to dip in the liquid.
