The first official Sicilian recipe on this site is perhaps the easiest…Lemon and mussels.
I think I’m in love with this dish. Firstly, I’m already well acquainted with mussels, as there’s a fair amount available right here in the Puget Sound area.
Secondly, this is one of those dishes that take absolutely no time to make. On a busy day, this is a perfect dish to finish off the evening.
Quick note: You want to bring out your higher quality olive oil, as it plays an integral part in the flavors.
- 2 lbs fresh mussels
- 1 lemon
- 1/2 cup olive oil
- Salt and pepper
- 3 tablespoons freshly chopped parsley
Steam your mussels over boiling water. As they start to open, whisk together in a small bowl the juice of the lemon, the olive oil, salt, pepper and the parsley.
When the mussels are cooked, remove the top part of the shell and place on a plate. Drizzle the lemon/olive oil over top.
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