| How To Cook: |
|
|
1. Drain mussels and reserve 5 tablespoons of the liquid.
|
2. Steam mussels in 2 cups simmering water until shells open, about 3 to 5 minutes. Discard any that do not open. Reserve the broth. Remove mussels from shells and place in a jar.
|
3. Strain broth through a cheesecloth and add to the mussels. Add enough water (if necessary) to cover the mussels. Add 2 tablespoons olive oil and refrigerate.
|
4. When ready to serve, drain mussels, reserving 5 tablespoons of the liquid. Follow recipe above to add mustard sauce to mussels.
|
|
SAUCE:
|
1. Alternately add lemon juice, mussel broth, and olive oil to mustard, beating after each addition, until all ingredients are used and mixture is thickened.
|
2. Pour sauce over mussels and serve cold, accompanied with crackers or crusty bread.
|
