These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce.
INGREDIENTS (for 4 servings):
- 3 cups dry sherry
- 3 cloves garlic, crushed
- 1 cube chicken bouillon
- 6 tablespoons butter
- 1 tablespoon Italian seasoning
- 3 slices fresh lemon
- 3 quarts fresh mussels, scrubbed and debearded
Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.
If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning.