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Maritime Memories Mussel Steamer

shellfish

2 slices bacon; chopped
4 green onions; chopped
1 teaspoon Italian herb seasoning
1/2 teaspoon pepper
8 small red new potatoes; scrubbed
1 cup chicken or vegetable stock
3 pounds mussels
4 corn cobs
12 ounces green beans; trimmed

In pot, cook bacon over medium-high heat until almost crisp; drain off fat. Add onions, herb seasoning and pepper; cook, stirring, for 1 minute. Add potatoes, stock and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Meanwhile, scrub mussels under running water and remove beards; discard any that do not close when tapped. Cut corn cobs into 2-inch chunks. Add mussels to pot; scatter corn and beans over top. Cover and cook for 10 minutes or until potatoes are tender, corn and beans are tender-crisp and mussels are open. Discard any mussels that do not open. Spoon into large bowls along with broth. Serve with crusty rolls to soak up the delicious broth. Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - August, 1998

Yield: 4 servings

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