2lb of mussels rinsed in cold water and picked through for dead'uns
1/2 stick of butter
1/4 cup finely diced onion
2 cloves of garlic minced
1+ teaspoon of Italian seasoning
1/2 can of diced tomato (fresh would be better but its January)
White wine about a cup to a cup and a half
The Griswold camp stove was my grandmothers. Last weekend I got it operation after probably a 40 or 50 year hiatus. The Dutch oven is also Griswold. Not Grandma's but just as good as my inlaws bought it for me years ago.
Butter and wine go in and brought to a simmer.
Onion, garlic, diced tomato, Italian seasoning go in and simmer for a few minutes.
Mussels go in and covered with a lid to simmer for 5 to 7 minutes. About every 45 seconds pop the lid and give the mussels a stir.
Pick out the mussels and put in a bowl. If there are any that did not open discard them. Next take the liquid and pour over the mussels. Serve immediately while hot with hard bread for dipping up the juices.
1/2 stick of butter
1/4 cup finely diced onion
2 cloves of garlic minced
1+ teaspoon of Italian seasoning
1/2 can of diced tomato (fresh would be better but its January)
White wine about a cup to a cup and a half
The Griswold camp stove was my grandmothers. Last weekend I got it operation after probably a 40 or 50 year hiatus. The Dutch oven is also Griswold. Not Grandma's but just as good as my inlaws bought it for me years ago.
Butter and wine go in and brought to a simmer.
Onion, garlic, diced tomato, Italian seasoning go in and simmer for a few minutes.
Mussels go in and covered with a lid to simmer for 5 to 7 minutes. About every 45 seconds pop the lid and give the mussels a stir.
Pick out the mussels and put in a bowl. If there are any that did not open discard them. Next take the liquid and pour over the mussels. Serve immediately while hot with hard bread for dipping up the juices.