Chapel's recipe Echo's graduation weekend NEW ENGLAND COOKING SERVES 4 CAPE COD MUSSELS When seafood is as good as that from Cape Cod, even the simplest preparations stand out. 4½ lbs mussels in their shells Flour or cornmeal 1 cup dry white wine 1 large onion, finely chopped 2-4 cloves garlic, finely chopped Salt and coarsely ground black pepper 2 bay leaves 1 cup butter, melted Juice of 1 lemon 1. Scrub the mussels well and remove any barnacles and beards (seaweed strands). Use a stiff brush to scrub the shells, and discard any mussels with broken shells or those that do not close when tapped. 2. Place the mussels in a basin full of cold water with a handful of flour or cornmeal and leave to soak for 30 minutes. 3. Drain the mussels and place them in a large, deep saucepan with the remaining ingredients, except the butter and lemon juice. Cover the pan and bring to the boil. 4. Stir the mussels occasionally while they are cooking to help them cook evenly. Cook about 5-8 minutes, or until the shells open. Discard any mussels that do not open. 5. Spoon the mussels into individual serving bowls and strain the cooking liquid. Pour the liquid into 4 small bowls and serve with the mussels and a bowl of melted butter mixed with lemon juice for each person. Dip the mussels into the broth and the melted butter to eat. Use a mussel shell to scoop out each mussel, or eat with small forks or spoons. Step 1 Scrub the mussels with a stiff brush to remove barnacles and seaweed beards. Step 2 To check if the mussels are still alive, tap them on a work surface - the shells should close. Step 5 Hold a mussel shell between 2 fingers and pinch together to re- move mussels from their shells to eat. Cook's Notes Time Preparation takes about 30 minutes, and cooking takes about 5-8 minutes. Nutritional Information per serving Calories 898.9 kcal Protein 62.2g Carbohydrate 25.1g Total Fat 57.1g (Saturated Fat 30.5g) Cholesterol 266mg Sodium 2,065mg mozz squash slightly floured Deep fried asparagus (blanched) straws spread lettuce lining little dressing (or Ranch Vinaigrette) Barb's Frozen Blackberries w/Dumette for Strawberries