Red Apple: Wine Steamed Mussels

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.