MUSSELS: Spanish-Style Mussels
- 3 pounds Live Mussels, de-bearded and scrubbed
- 4 cloves garlic, crushed
- 1 cup tomato, diced
- 1 cup onion, chopped
- 1/2 cup green olives, chopped
- 1/4 cup dry sherry
- 2 tablespoons parsley, chopped
- 2 teaspoons olive oil
- 1 lemon, juiced
- Pinch, red Pepper Flakes
Adapted from cdkitchen.com
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 2-3 minutes or until tender (stir often). Stir in red pepper flakes, then add Mussels, stirring so they are evenly coated in vegetable mixture.
Add sherry, cover skillet and steam until Mussels just begin to open (about 4-5 minutes). Add olives, tomato, lemon juice and parsley, and mix. Spoon Mussels onto individual plates, drizzle cooking liquids over and serve.