Recipe - Steamed Musselsoystersclams

2 pound Mussels; clams or oysters,
well washed in cold water
One fourth cup Chopped onion
One fourth cup Chopped green pepper
1 pn Dried basil
1 cup Beer or white wine
1 tablespoon Butter

I place all the ingredients except the shell fish in an 8 qt stock pot..

I then place in the bottom a metal "cake cooler" one of those wire racks
that have little legs to hold the cake pan or cookies up off the counter so
air can circulate underneath and cool the cake. I used to use a metal
steamer basket, but it has disappeared, so I use the cake cooler.

On top of the rack or in the steamer basket, place the shell fish. Cover
the pot and turn the flame to med high. Chcek in 10 minutes or so, when the
little critters have opened their shells, they're done. I scoop them into a
serving bowl and pour the steaming liquid over them. Serve.

Posted to EATL Digest by Tania Hewes taniah@NSERV1.CLSI.US.GEAC.COM on
Dec 8, 1997