Friday, May 25, 2012


It's always great to have mussels in the spring, and even though they are perfectly fine simply steamed open and served with butter, lemon, or some sort of seafood sauce, with just a bit extra effort they can end up being the centerpiece of an absolutely magnificent meal.  And they don't even take very long!

Beverly Dowdy won a prize from Hannaford markets for her recipe for Marvelous Mussels.

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