Herb Marinated Mussels
Recipe by Jinx & Jefferson Morgan
4 appetizer servings

1/2 cup dry white wine
1/4 cup chopped onion
1 1/2 lb mussels, scrubbed & de-bearded
2 tb olive oil
3 garlic cloves minced
1 tsp dried thyme
1 tb minced fresh parsley or Cilantrillo
1 bay leaf
3 tb Balsamic vinegar
1/2 tsp Paprika
1/2 tsp grated lemon peel
pinch of cayenne pepper
Lemon wedges
Spanish pimento stuffed olives

Bring wine & onion to boil in Large saucepan. Add mussels, cover and steam until mussels open (abt. 5 minutes). Discard mussels that do not open. Using slotted spoon, transfer mussels to plate. Reserve cooking liquid. Heat olive oil in large skillet. Add garlic & sauté. Add thyme, parsley & bay leaf and sauté 1 minute. Add mussels cooking liquid, Balsamic vinegar, paprika, grated lemon peel and cayenne. Season to taste w/ salt & pepper. Pour into large bowl. Remove mussels from shells & add to bowl. Cover mussels & refrigerate for 2 hours. Serve in appetizer plates with the marinade spoon over. Garnish with lemon wedges & the stuffed olives.