MUSSELS WITH PARSLEY AND GARLIC

Despite growing up on Maryland's Eastern Shore where seafood is more or less a staple and an assumed part of one's heritage, I've never liked fish very well. My mother didn't like it either so I'm sure that was one reason why it was not often served at home. And when it was, Mom would always admonish us to be careful of the bones. We even had special little plates where we could put the bones when we found one in our mouuth. I guess I decided at that early age that eatting fish was just too much trouble.

Shellfish, however, was a completely different matter. I've always loved shrimp and crab and especially lobster, preparing them often for myself and my guests. I'd never tried mussels, however, until I found this recipe. It's simple and easy and the broth is very good. Serve this with crusty bread (one of my staples) for dunking in the broth, and a good, cold beer.

MUSSELS WITH PARSLEY AND GARLIC

serves 4 as a first course

serves 2 as a main course

2 lb mussels (preferably cultivated), cleaned and beards removed

3 garlic cloves, coarsely chopped

1 C fresh flat leaf parsley

1/2 stick unsalted butter, cut into pieces

1/4 t salt

1/4 t freshly ground black pepper

1. Preheat oven to 450.

2. Spread mussels on a 13 x 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussles open, 12 to 15 minutes. Discard any unopened mussles.

Note: After cleaning the mussels, you may want to immerse them in a little cold water with a little flour. This will help them expell any sand that may be in the shells. Also, you can add some tomato paste or chopped tomatoes to this recipe if you want it to be more Italian in flavor. Or some white wine wouldn't hurt. Serve the mussels in a bowl with their broth, or over pasta.