MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bertha's Favorite Mussels
 Categories: Seafood, Vegetables, Herbs, Wine, Citrus
      Yield: 7 Servings
 
      3 cl Garlic; smashed with back of
           - knife
      6    Anchovy fillets
           Pulp of 3 or 4 tomatoes
           Black pepper
      1    Lemon; juiced
    1/2 md Onion; thin sliced
           Olive oil; for sauteeing
      4 lb Mussels; debearded,
           - scrubbed
    1/2 c  White wine; + 1/2 cup
      3    Leaves basil
 
  Recipe courtesy of Laura Norris
  
  In a mortar and pestle, pulverize garlic, anchovies,
  tomato pulp, and pepper. Add lemon juice gradually and
  mix thoroughly to a soft paste. Set aside.
  
  In chicken fryer pan with deep sides, saute onion in
  olive oil until translucent. Add mussels and 1/2 cup of
  the wine. Bring to a boil, cover, and simmer until
  mussels open, about 10 to 15 minutes. Do not allow to
  dry out. Add more wine, if needed. Take out mussels,
  arrange on a serving platter.
  
  To pan juices (add more wine, if needed), add the garlic
  paste. Stir thoroughly. Pour over mussels. Decorate with
  basil leaves and serve with hunks of good Italian
  peasant bread (for sopping up juice).
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Potato chips are very fatty but still healthier than snorting heroin.

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