Steamed Mussels
Contributed by Mary De Rosa.
Ingredients
- 3 dozen mussels
- 2 cloves garlic, minced
- Small onion, minced
- 1/2 bunch parsley
- Salt and pepper to taste
- Vino Rose or white wine (to cover)
Method
- Wash and clean, cover with Vino Rose or white wine.
- Add minced garlic, minced onion and parsley. Salt and pepper to taste.
- Cover and put over low heat. Steam until mussels open.
- Serve in shells in soup bowls and pour wine juices over mussels.
Notes from the transcription
- Serve with garlic bread, baked potatoes and salad.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.