Wine Steamed Mussels
5 Pounds Penn Cove mussels 1 cup white wine
½ cup water or chicken broth, low sodium 1 small can diced tomatoes
2 Tbl. Garlic, minced 2 bay leaves
1 Tbl. Parsley or cilantro
1 tsp. Thyme
¼ chopped onion
1 celery, diced
¼ cup butter, unsalted
¼ tsp. Black pepper Dash red pepper flakes
1 tsp. Mustard, Dijon or good quality mustard
(optional - ½ cup cream added at end of cooking and just before serving)
Put all ingredients into a large pot, except mussels, and bring to a boil. Reduce heat and simmer for 5 minutes with lid on. Add the mussels and steam until they open. Serve with the broth in a bowl with crispy garlic bread. Discard all unopened mussels.