1yellow, red or orange bell papper, seeded and sliced
2cloves garlic, miced
4lbsfreah mussels, rinsed and de-bearded
1/2cupdry white wine, such as Riesling or Sauvignon Blanc
salt an pepper
2tbspchopped Italian parsley
1. Heat a large soup pot over medium high heat and add oil. Stir in shallot and cook for 1 minute.2. Add sprigs of herbs, garlic and mustard seeds.3. Add mussels, stirring once, then cover and let cook 1 minute.4. Add wine and immediately cover. Cook mussels until all are opened, about 3 minutes.5. Remove herb sprigs and pull out any mussels that have not opened. Season lightly and stir in butter and parsley.6. Spoon mussels into a large serving bowl (or serve in pot) and serve immediately.
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