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Mussels with Herbs

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By Jennifer Trainer and Elizabeth Wheeler

Posted July 23rd, 2007

This article is reprinted with permission from Feasts Afloat: 150 Recipes for Great Meals from Small Spaces, by Jennifer Trainer Thompson, (2000, Ten Speed Press)

Feasts Afloat: 150 Recipes for Great Meals from Small Spaces

Servings:	6
Author Notes:	This terrific book, written for those cooking in a boat's galley, is also a wonderful reference for Campers and RVers, as it shows how to turn out spectacular meals with limited tools, in tiny spaces.
Ingredients:	2 tablespoons olive oil 1 medium onion, finely chopped 1 teaspoon marjoram or oregano 3 tablespoons chopped fresh parsley 1 garlic clove, finely chopped 1/2 cup white wine 3 dozen mussels, scrubbed and de-bearded French Bread
Instructions:	In a saucepan large enough to hold the mussels, heat the oil over medium heat then add the onion. Sauté until soft, about 5 minutes. Stir in the herbs and garlic, then add the wine and mussels. Cover the pot and increase the heat to high. Steam until the mussels open, about 5 minutes. With a slotted spoon, transfer the mussels to a large serving bowl, discarding any unopened ones. Pour the cooking juices over the mussels, taking care not to disturb any sandy sediment on the bottom of the pan. Serve immediately with hot French bread to soak up the juices.