RecipeMuncher

In keeping with my last posting on tapas, below is the recipe for mussels. Mussels from the Atlantic coast of Spain grow to an enormous size within a very short time without becoming tough. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4-inch), tap the shell, and a healthy mussel will close it within 30 seconds. Mussels live attached to rocks and other hard surfaces along coastal areas in many parts (...)