Berthas Favorite Mussels Recipes

BERTHA'S FAVORITE MUSSELS

Steps:

• In a mortar and pestle, pulverize garlic, anchovies, tomato pulp, and pepper. Add lemon juice gradually and mix thoroughly to a soft paste. Set aside.
• In chicken fryer pan with deep sides, saute onion in olive oil until translucent. Add mussels and 1/2 cup of the wine. Bring to a boil, cover, and simmer until mussels open, about 10 to 15 minutes. Do not allow to dry out. Add more wine, if needed. Take out mussels, arrange on a serving platter.
• To pan juices (add more wine, if needed), add the garlic paste. Stir thoroughly. Pour over mussels. Decorate with basil leaves and serve with hunks of good Italian peasant bread (for sopping up juice).

BEST DARNED MUSSELS YOU EVER HAD

Steps:

• Clean and debeard mussels and throw away any open ones.
• In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
• Add salt and pepper, parsley and paprika to the garlic.
• Add chicken stock and lemon juice and simmer. (15-20 minutes).
• Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
• While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
• When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
• Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
• Serve with Italian bread if you like.