5 lb (2,5 kg) mussels
3/4 cup white wine
3/4 cup water
1 medium onion
1 tsp salt
2 cloves garlic,
1 small bunch of
fresh parsley leaves
1/3 cup fresh
parsley leaves, chopped
and scrub mussels well, remove beards and discard any mussels that
are not tightly closed.
a large pot combine wine, water, chopped onion, salt, minced garlic
and bunch of parsley. Bring to boil.
prepared mussels, cover and steam, shaking pot occasionally, until
shells open (about 6-7 minutes).
slotted spoon, transfer mussels to the serving bowl.
any mussels that don't open.
mussels with chopped parsley and serve immediately.
mussel is a bivalve shellfish
that can be found in lakes, rivers, creeks, intertidal areas, and
throughout the ocean. The saltwater mussels (family Mytilidae) and
freshwater mussels (family Unionidae) are not thought to be closely
related, and are grouped in different subclasses, despite considerable
similarities in appearance.
Mussels are filter feeders that feed on microscopic organisms called
plankton. They do so by sucking in water through their inhalent
(incurrent) siphon. The inhaled water is then brought into the
branchial chamber by the actions of the cilia located on the gills for
cilliary-mucus feeding. The left over water exits out the exhalent
(excurrent) siphon. The labial palps finally funnel the food into the
mouth where digestion can continue.