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Thursday, June 20, 2024

Peppery mussels with lemon
Serves 4


2 pounds mussels, scrubbed, beards removed
1 tablespoon plus 1/2 teaspoon salt
4 garlic cloves, chopped
Grated zest of 2 lemons
1/2 cup chopped Italian parsley
30 basil leaves torn
1 tablespoon black peppercorns, cracked
1/3 cup extra-virgin olive oil
1/3 cup dry white wine


Soak the mussels in cool water to cover with 1 tablespoon of the salt for 30 minutes, then drain and rinse.

Place the garlic, lemon zest, parsley, basil, peppercorns and olive oil in a 4 quart pot over medium heat. Cook for 2 minutes, stirring constantly. Add the wine, mussels, and the remaining 1/2 teaspoon of salt. Cover and cook until the mussels open, about 8 minutes. Discard any mussels that remain closed and serve hot, in bowls, with the cooking juices.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

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