and 2 chopped tomatoes (you could use the canned ones too) and cook, stirring, for 1-2 minutes.
add a cup of wine, chopped fresh parsley (or 1 teaspoon dried) and bring to a boil.
add the washed mussels, cover and cook until the shells open, about 4 minutes.
remove from the heat. transfer to a large deep bowl and serve immediately.
make sure you have spoons for everyone to scoop up the broth and lots of crusty bread to dip. enjoy!
great post — love the philosophy and the recipe! 