Mussels Antipasto

• 2 pounds fresh mussels
• 1/2 cup water
• 1/3 cup dry white wine
• 3 tablespoons diced carrot
• 3 tablespoons diced celery
• 2 tablespoons chopped fresh parsley
• 1/8 teaspoon dried crushed red pepper
• 1 clove garlic, sliced
• 1 bay leaf
• 2 tablespoons sliced green onions

1. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.
2. Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.

fresh mussels, water, white wine, carrot, celery, parsley, red pepper, clove garlic, bay leaf, green onions

Taken from www.myrecipes.com/recipe/mussels-antipasto (may not work)