Steamed Mussels
Mussels used to be 4 lbs for $1.00, about one-third the price of clams. However, as mussels have been discovered, the price is steadily rising. Dorothy and Allan enjoyed them with friends from Spruce Head during a 1981 trip to Portland.
Ingredients
4 lbs fresh mussels
cornmeal for soaking
Instructions
Scrub each mussel and remove the beard. Soak in cold water with cornmeal for 1 hour. Steam in a Dutch oven over medium heat until shells open, 6 to 20 minutes. Serve with dipping sauces.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.