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      Title: Creamy Garlic & White Wine Mussels
 Categories: Seafood, Dairy, Wine, Vegetables
      Yield: 2 Servings
 
     12    Green lip mussels
      6 cl Garlic
  1 1/2 c  Dry white wine
      1    Celery rib
      1 sm Onion
      1 tb Butter
    1/4 c  Half & half cream
 
  Preparing mussels for cooking:

  Scrub mussels well in sink with running cold water. Remove "beards"
  from the mussel by pulling firmly towards hinge. If mussels are
  open then tap them... if they close they are good but if the do not
  discard immediately.
  
  Finely chop onion, celery, and garlic. Place into pot and gently
  saute in butter. (Make sure the pot is big enough to hold the dozen
  mussels).
  
  Add the wine and bring to the boil. Drop in mussels, stir once and
  place on the lid. Steam until they open. Discard any that do not
  open.
  
  Remove pot from heat, add cream and serve.
  
  Best served with some crusty french bread to soak up the delicious
  sauce.
  
  NOTES: If using frozen mussels you will not have to de- beard then
  nor worry about their open or closed states. If you make it when
  Georgia is coming over you'll have to eat it all yourself (DAMN!!)
  and make something else for her. - UDD
  
  Recipe submitted by Margaret "Maggie" Brown, 22 July 2006
  
  From: http://www..kiwiwise.co.nz
  
  Uncle Dirty Dave's Kitchen
 
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