Mussles in White Wine

Overview

Not that you would need much of a reason to eat mussles, but read on below for the amazing health benefits to eating this great tasting shellfish.

Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content. A 3-oz. portion of moist-heat cooked blue mussels provides 20.4 mcg, or micrograms, of vitamin B12, meeting 340 percent of the recommended daily value for this nutrient.

Ingredients

• Half an onion, diced
• 2 cups spaghetti sauce
• 1 cup white wine
• 8 cloves fresh garlic, crushed
• 1 large of 2 small bay leaves
• 1 lb fresh or frozen mussels in their shells

Preparing

• Remove string-like beard from mussel by pulling towards the pointy end of the shell.
• Scrub the outside of the shell well with a small brush or do like me and cut a little bit of a cleaning sponge (with the rough surface) and use that.
• Place in large pot and completely cover with water.
• Stir in half a cup of cornmeal and place in refrigerator for 1 to 2 hours. This will purge most sand from inside and remove the grainy taste.
• Drain and rinse off mussels.

Directions

• In a large pot, spray some oil and fry onions until translucent, then add crushed garlic
• Add spaghetti sauce, white wine and bay leaf.
• Bring the ingredients to a boil.
• Add the mussels and steam until they have opened- this takes approximately 3 to 5 minutes.
• Discard any muscles that did not open.
• Serve with a baguette or any form of bread for absorbing the sauce.