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Steamed Mussels

What you need

1. 2 lb. fresh mussels, scrubbed and any beards removed
2. Olive oil
3. 1 bottle dry white wine
4. 2-4 large garlic cloves, minced
5. 1 tsp crushed red pepper flakes
6. 1/2 cup sweet Red Bell Pepper, minced
7. 1/2 cup parsley, chopped
8. 1 home grown lemon

How to make it

1. Discard any broken mussels or those that don't close when tapped firmly
2. Heat a heavy bottom pot over moderately high heat and add a tablespoon or two of oil.
3. Add the mussels and cover for 5 minutes
4. Add 1/2 the bottle of wine, garlic and crushed red pepper
5. When wine begins to boil, cover and cook another 5 minutes or until the mussels have opened
6. At this point all the living mussels should have opened - discard any that haven't
7. Turn off heat and spoon out the mussels into a heated shallow serving bowl
8. Pour pan juices over and top with red pepper and parsley. Squeeze 1/2 the lemon over the top and serve with lemon wedges, sourdough bread and the remaining half bottle of wine.

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg