April 2009
Mom liked this dish even better than the shrimp, because mussels were not only quick and easy (especially if she could get me to clean them), but they also had one additional virtue: They were very inexpensive.
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3
Quarts clean mussels (5 pounds)
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2
onions, chopped
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1
clove garlic
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1/4
cup
butter
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3/4
cup
white wine
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1
bay leaf
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Sauté onions and garlic in butter until golden. Add wine and bay leaf, cook 1 minute. Add the mussels, cover, and cook over medium heat until all shells are open (about 5 minutes). Do not overcook.
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Pour into bowls and serve with bread to soak up the sauce.
