All Photography by Karen Mordechai
Casey’s Tip: If you put a little cornstarch in a pot of cold water and let the little guys hang out for a minute, they will give up their sand.
2 lbs of mussels
4 shallots sliced
3 cloves of garlic crushed
1/2 bottle of good, dry white wine
1/2 c chopped parsley
salt and pepper
Saute the shallots and garlic in some olive oil until soft. Throw the mussels over top and pour in the wine. Cover and cook on medium heat for about 7 minutes or until the mussels have opened. Drop in half of the parsley and toss making sure to get up from the bottom so they are all coated in the sauce. Pour in a bowl and sprinkle with the remaining parsley.