Here’s a welcoming dish, delicious and eye-catching.
Recipe information
Yield
serves 6 to 10 as an appetizer
Ingredients
For Serving
Preparation
Step 1
Rinse and scrub the mussels well under running water. If the mussels have hairy beards attached, pick these off just before cooking.
Step 2
Pour 2 cups of water into a 14-inch skillet or other wide shallow pot; drop in the bay leaves and garlic. Bring to the boil over high heat and cook, covered, for a couple of minutes, to release the flavors.
Step 3
Lift the cover, dump in all the mussels, and cover again. Cook over high heat, shaking the pot frequently, for 4 to 5 minutes, or until all the mussels have opened. Remove from the heat. Scoop the mussels out of the pot with a spider, onto a platter or into a colander, to drain further and cool (save the cooking liquor for broth or other dishes). When cool, remove and discard the upper shells of the mussels, leaving the meats attached to the lower shells.
Step 4
Before serving, top each mussel with a small spoonful of salsa verde or other sauce and arrange on serving platters—see the flowerlike presentation in the photo opposite page 1. Place lemon wedges on the platters if you like; a bunch of Italian parsley on the side of the dressed mussels is another nice decorative touch.
