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Celebrate: Italian Style by Jacqueline Miconi
Mussels cooked this way is ideal when making many dishes - it is quick, easy and extremely flavorful. And as faras mussels go, I remember heading down to the beach from my grandmother's home and watching her gingerly pluck bushels of mussels from the rocks, then coming home and sauting them. Now there's no fresher fish than that....



• 3-4 pounds mussels
• 1 1/2 cups cornmeal
• 1/2 cup olive oil
• 4 tablespoons butter
• 4 cloves garlic (minced)
• 1 16 ounce can chicken broth
• 2 1/2 cups white wine
• 1/4 cup parsley
• 2 teaspoons salt
• Fresella or Italian bread


Scrub and debeard mussels. Place in a large bowl. Pour cornmeal over the mussels, then add water until mussels are totally submerged. Mix and allow to sit for about 1 hour to allow mussels to expel any sand Drain and rinse.

In a large deep frying pan, add olive oil and butter and warm on low heat. Add garlic and saute for about 4 minutes. Then add broth and wine.

Increase heat to medium/high and add mussels. Allow sauce to simmer and cook until all the mussels have opened, about 8 minutes. Discard any that have not opened. Serve immediately with Fresella or Italian bread.

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