- 6 pounds fresh mussels (Penn Cove's are the best)
- 1 whole Walla Walla sweet onion
- 1 cup olive oil
- 1 head garlic
- 6 shakes red wine vinegar
- Tabasco sauce to taste
- Oregano to taste
- Basil to taste
- 1/2 stick butter
- Freshly-ground black pepper to taste
- 1 bottle inexpensive white wine
OK, here we go. Into a large pot or wok, add the oil, garlic, and onion, all minced. Get it hot and add the spices. When it's real hot, add the mussels and walk them around until the mussels just begin to open.
Now you can pour in most of the wine (save enough for a glass for yourself), vinegar, and butter. Put the lid on and steam those little critters for about 3 to 4 minutes.
When they are fully opened, you are ready to serve into bowls (so you can include some broth with each serving). You'll want some slightly crisp garlic bread to soak up the broth. That's the way we do it.
This recipe yields ?? servings.