Categories: Soup

Ingredients

• 4 dozen fresh live mussels
• cold water to cover
• 1 1/2 teaspoons salt
• 1 onion, sliced
• 1 green pepper, sliced
• 1/4 cup olive oil or salad oil
• 1 cup dry white wine
• 1/2 bay leaf
• 3 to 4 peppercorns
• ⅛ teaspoon tabasco sauce

Directions

1. Scrub the mussels well, rinse through several clean waters. Cover them with cold water, add 1 teaspoon salt; soak 20 minutes. Drain the mussels and place in a heavy kettle with the onion, pepper, oil, wine, bay leaf and peppercorns. Cover the kettle, set it over high heat and steam. Shake the pan gently after 2 minutes; continue to heat and shake the pan for about 5 minutes in all or until the mussels open. Then cook at a slightly lower heat 5 minutes more. Carefully remove the top shells from the mussels and discard. Arrange the filled lower shells in soup plates. Strain the liquid left in the pan over them, adding the dash of tabasco sauce to it.

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