Like to see my mussels?

I thought I'd show you my mussels... all 2-1/2 pounds of them.

Following Aunt Jo's recipe from Recipes for the Specific Carbohydrate Diet by Raman Prasad on page 126 and directions from the Internet about preparing the mussels for steaming... this is how I adapted the recipe with detailed directions for cleaning prior to cooking and when to remove them from the pot.

Rinse the mussels several times in water, but do not soak them, as fresh water kills them and if they are already dead when you go to steam them they will not open up. If their is a beard (fibrous string) attached, gently pull or cut it off before steaming.

Ingredients:

2--1/2 to 3 pounds of washed mussels, or clams or a combination of both
2 tablespoons fresh parsley, finely chopped
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon oregano
1/4 cup vegetable or olive oil
Pinch of red pepper flakes
Melted butter, for dipping (optional)

Directions:

1. Placed the washed mussels in a large, deep pot.
2. Add the remaining ingredients, except for the butter, and toss with the mussels to coat.
   
3. Cover and cook on medium-high heat with the lid on, until the mixture begins to boil. Note that there is little water in the pot, but the mussels release more liquid as they begin to cook and open.
4. As soon as the water is boiling, creating steam, lower the temperature to medium and simmer until the mussels are open, approximately 3-5 minutes. I recommend that you remove the lid and begin to pull individual mussels out with tongs as soon as each one opens to prevent them from getting tough.
5. Discard any mussels that do not open.
6. Serve the mussels while hot with melted butter for dipping (optional).

Serves 2-3

Broth with herbs, garlic and olive oil.

Toss mussels in mixture to coat before steaming.

Serve hot. Set out an extra plate to collect the shells.