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Eagle Aerie B&B
P.O. Box 455
Coupeville, WA 98239
Store mussels in the refrigerator, covered with a damp cloth or ice to keep moist. Do not allow them to stand in water, so drain liquid from the container daily if not prepared immediately.
Preparation: Usually mussels are debearded before purchase; however, if mussels still have their "beards" (byssal threads) attached, wait until an hour before cooking to remove them by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse mussels under fresh running water before cooking, then set aside. Any open mussels are getting weak; discard any that will not attempt to stay closed after squeezing the shell shut or if they have broken shells or an "off" odor.
Saute scallions, tomatoes, garlic, basil, and chile flakes in olive oil over medium heat until scallions begin to look clear. Add wine, mussels, and juice from 1/2 lemon; cover and turn heat to high. Mussels should steam until they are all open and meats are no longer translucent; discard any mussels that will not open. Spoon mussels into serving bowls and ladle sauce over the top; serve immediately. Accompany with fresh bread.
Serves: 8 to 12 as appetizers or 4 as entrees
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