One Bistro's Mussels with Herbs and Wine
1 lb. Prince Edward Island mussels
2 T. olive oil
2 t. chopped garlic
2 t. shallots
1/4 c. dry white wine
Juice from 1 lemon
2 t. flat leaf parsley
2 t. chopped chives
Clean the mussels, scrubbing to remove the beards. In a saute pan, heat the
olive oil. Add the chopped garlic and shallots. Saute until they soften. Add the
white wine and lemon juice. Finish with the parsley and chives.
Add the mussels. Cover the pan and let mussels steam open. Serve with slices of
French baguette.
Makes 4 appetizer servings.
