Recipe(tried): Mussels...

Last night I decided that I was craving seafood... but as you know seafood can be rather expensive these days... I went to the market and decided that Mussels would be the way to go... (Here in NYC... they go for about 1$ a pound...) which is actually less expensive than chicken, beef or pork!

Mussels--- my way. Serves 3 easily...

8lbs. mussels, rinsed and debearded...( anything that is not part of the shell should be pulled off...and any mussels that do not close before cooking should be thrown out.
6 cups water
5 lemons quartered
3/4 cup grainy Dijon mustard
1/4 cup Worcestershire sauce
1 1/2 TB liquid hot sauce
1 bunch of parsley rinsed and leaves chopped. (I measured it to be somewhere around a cup to a cup and a half after it has been chopped.
3/4 LB. butter ( yes that is 3 sticks!!!)
2 TB Accent
Salt and freshly ground pepper.

1. Use the largest soup pot or lobster pot you can find with a lid.
2. Pour in the water...and then squeeze the lemons right into the water...go ahead and just throw the rinds into the water too!!!
3.Once the water has begun to boil add the Dijon mustard, Worcestershire sauce, hot sauce, Accent and salt and pepper. Stir in the mussels..and cover to steam for about 8-10 minutes.
4. Next stir the mussels completey and add the parsley and 3 sticks of butter. Cover and allow the butter to melt. This should take about another 10-15 minutes.
5.Serve this with crusty bread...for dipping and in deep bowl to allow for lots of the sauce... or Serve this by placing a couple large spoonfuls of cooked rice in the bottom of a soup bowl...and pour the broth over the rice... like a soup...and then place the mussel on top... but also include the crusty bread!!! The sauce is addicting... with a sweet/sour, hot flavor... almost like a Thai soup...

Don't for get a separate large bowl for placing the shells as you finish them... and when you are finished with dinner...if there happens to be broth left over... you can freeze it and use is as a rich fish stock for soup...!!!