Like most seafood, this dish cooks up quickly and can easily be doubled or tripled. Mussels are a great source of important nutrients. They are rich in protein, manganese, selenium, vitamin B12, zinc, and provide lots of thiamine, riboflavin, folic acid, potassium, copper and some vitamin A.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- ¼ cup chopped onions
- ¼ cup chopped celery
- 1 cup water
- 1 teaspoon sea salt
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper, ground
- 2 pounds fresh, live mussels, scrubbed and rinsed
- 2 tablespoons chopped fresh basil
Large pot with lid.
Check the mussels to make sure they alive. Wrap them lightly against the side of the sink. They should close their shells and sound dull not hollow. If they are not already clean, scrub them under cold, running water. Pull off any beards (how they attach to rocks in the water).
Add oil, garlic and onions to a large pot with lid. Heat on stove over medium heat. When garlic is just golden, quickly stir in water, parsley, celery, salt, pepper and lemon juice. Bring to a boil then add mussels and basil. Cover with lid to steam them. When all mussels have opened, turn off heat and remove lid. Discard any mussels that fail to open.
Serve in bowl as first course for 4 or over pasta for 2 persons for dinner. Prepare choice of gluten-free pasta according to package directions. Sprinkle with grated Romano sheep cheese.