Alex, my wife, Joanne, was born in nj and she loves mussels. I want
to share some of her thoughts. "Do Not Dry musseles. They are a marvelous
shellfish that are gathered alive. They must be alive when you cook them. Ask
the locals for advice. Here are a few tips:
1. Gather mussels only during months without an 'R'. No for March,
yes for May.
2.mussels from a supermarket--any month is fine.
3.Take a bucket, fill with salt water togather and carry them
4. Drain and store mussels in refrigerator until ready to use.
don't store for more than a day.
5. do NOT use any mussels that does not close when touched or
tapped--they are dead and so toxic.
6.Wash closed mussels under running water.Trim the beard with
a sharp knife.
7.after steaming-- discard any mussels which did not open during
cooking--they are toxic too.
In a large pot saute garlic;onion; & tomato in a small amount of
olive oil. When onions are translucent add 1/2 to full bottle white wine. Dump
in a bunch of mussels and steam them until they open---a few minutes. salt
& pepper tto taste: serve with crusty bread to sop up the juice.