Mussels On The Half Shell
|White wine/Water||14 Cup (224 tbs)|
|Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Tomatoes||2 Medium, diced|
Scrub mussels and discard any that do not close when tapped; cut off any hairy beards.
In large heavy saucepan, bring wine or water to boil.
Add mussels, cover and cook over medium-high heat for 5 to 7 minutes or until mussels open.
Discard any that do not open.
Remove from heat; reserve 2 tbsp/25 ml of cooking liquid.
When mussels are cool enough to handle, using small knife, separate mussels from shell and set aside; reserve half the shells.
In bowl, combine reserved cooking liquid, oil, lemon juice, garlic, parsley and tomatoes; add mussels and stir gently.
Cover and refrigerate for 3 hours.
To serve, place a mussel in each half shell; spoon tomato mixture over.
Arrange on a platter and pass with drinks, or arrange on individual plates and serve as first course.