Discard any mussels that do not open when cooked.

1.Appetizer Mussels

Purée ½ cup drained pimentos with dash of hot pepper sauce. Steam 1 lb (500 g) mussels just until open. Remove and discard top shells. Place bottoms holding mussels on a platter. Spoon I tsp pimento sauce on top of each mussel. Sprinkle with chopped fresh basil or parsley. Makes 24 appetizers.

2.Mussels With Shallots & Wine

In a large saucepan, combine 1 ½ cups white wine with 3 tbsp chopped shallots, ¼  cup chopped fresh basil and generous pinch of cayenne. Boil gently, uncovered, 5 minutes. Cook over medium heat until sauce is reduced to ½ cup, about 4 minutes. Stir in 2 tbsp unsalted butter. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 to 10 mm. Serves 3.

3.Herbed Italian Mussels

In a large saucepan, combine 19-oz can undrained Italian-stewed tomatoes with ½ cup white wine, ½   tsp hot red pepper flakes and ½ cup chopped parsley. Boil, uncovered, stirring often, until thick. Add 3 lbs (1.5 kg) mussels. Cover. Cook over medium heat, stirring once, until mussels open, 8 to 10 mm. Serves 2.

4.Microwave Mussels

Arrange 1 lb (500 g) mussels around outside of a microwave-safe dish that is at least 12 in. (30 cm) wide. Cover and microwave, on high, until mussels open, about 3 to 4 mm. Serves 1.

5.Mussels With Fresh Tomatoes

In a large saucepan, combine ½ cup white wine, 1 tbsp chopped garlic, 3 chopped tomatoes, 3 sliced green onions and 2 chopped seeded jalapeños. Boil gently, uncovered, 5 minutes. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 mm. Sprinkle with parsley. Serves 3.

6.Mussels & Rice

In a large saucepan, combine 28-oz can undrained diced tomatoes with 1 cup white wine, ½  cup instant rice, 1 tsp dried basil and 1 tsp salt. Cover and bring to a boil. Reduce heat to medium low. Cook, stirring often, until rice is tender, 5 to 10 mm. Add 3 lbs (1.5 kg) mussels. Cover, cook over medium heat, stirring several times, until mussels open, 8 to 10 minutes. Serves 3.

7.Portuguese Mussels

In a large saucepan, combine 1 chopped Spanish onion, 1 tbsp chopped garlic, 2 smoked sausages, cut into julienne strips, and 1 cup white wine. Boil gently, covered, 10 minutes. Stir often. Stir in 3 cups sliced Swiss chard and 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring several times, until mussels open, 8 to 10 minutes. Serves 3.

8.French-Herbed Mussels

In a large wide saucepans combine 1 large chopped red onion with 1 cup white wine, 3 tbsp minced garlic, 2 tbsp balsamic vinegar and 1 tsp dried tarragon. Boil gently, uncovered, 5 mm. Add 4 lbs (2 kg) mussels. Cover, cook over medium heat, stirring once, until mussels open, 8 to 10 minutes. Serves 3.

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