Fabulous Mussels in Saucy Hot Wine Juice

[txtwostep]

These mussels are yummy, eat and dip bread in the sauce for a light supper/ fancy snack/ or for seafood lovers in general

For 4-6 people or 2 hungry ones you need

2-3 lbs mussels of your choice (I like the blue or black medium sized variety)
1/4 cup parsely leaves
pinch of salt
pinch of white pepper fine grind
1 seeded, sliced jalapeno pepper (leave seed in for hotter flavor)
1-2 finely chopped, medium sized shalot onions
1/2-1 green bell pepper, coarsly chopped
1-2 cups fish stock (high grade)
1.5-2 cups dry white wine (good wine equals good flavor, don't cheap out)
1.5 tbs butter
2-3 finely diced, large tomatoes or one can of chopped tomato
1 arge sliced portabella mushroom
1/2 cup of cream (this is optional, i don't add it, but some prefer it)
1-2 tbs lemon juice or 2 fresh lemons
2 cloves of fresh garlic pressed or chopped (optional)


Take all mussels and make sure they are tightly shut and clean
Boil Water in a large stock pot with the salt
take a smaller pot and heat with butter, glaze the onions, bell peppers, jalapeno, garlic (optional) and mushrooms first in the butter, add some fish stock to taste in this smaller pot

Take mussels and pour into boiling salty water in larger stock pot, boil till all mussels have opened wide, but don't over cook! Overcooked mussels get gummy.

Pour out water from mussels (you may use some instead of broth for rest of recepy), leaving the mussels in the stock pot over medium to high heat, pour over the veggies from other pot immediately,
Add more stock and wine and let heat but DO NOT BOIL, stir gently for just about a minute or two
Add all the rest of the ingredients including tomatos (cream is optional) and spices and serve immediately. Sqourt some lemon juice on top of each bowl before serving.

NOTE OF WARNING: liquids will splash and be hot when added or poured out so be careful to not burn yourself!

Serve in deep soup bowls and make sure you have a bowl to discharge the shells in, you may garnish with some extra fresh parsely for looks. Have plenty of bread to dip in the juicy broth.

Enjoy the nibbling!

[Chef Mikey]

I love Mussels and I love your take on this. Will omit the Lemon as I am not a big fan of it. Good recipe!