Ooh child things are gonna get easier...

I do not crave many things, but every now and again I crave mussels. My preferred cooking method for these delights is the traditional Spanish method. In Spain, they are consumed mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon. I chose to season them with fresh parsley, fresh thyme, and the juice of one orange. The orange gave a unique and sweet citrus addition. The only accompaniment needed was a warm baguette and lemon wedges. These are delicious warm, but may also be served at room temperature.

Often people attempt to live their lives backwards; they try to have more things, or more money, in order to do more of what they want, so they will be happier. The way it actually works is the reverse. You must first be who you really are, then do what you need to do, in order to have what you want.

~Margaret Young

2 lbs mussels, cleaned

3 garlic cloves minced

3 shallots sliced

1 14 oz can diced tomatoes

1/2 C chopped fresh parsley

1 T chopped fresh thyme

1 t black pepper

2 C white grape juice (or white wine)

juice of 1 orange

1 lemon cut into wedges

In a large stockpot saute garlic and shallots in olive oil. Add tomatoes and grape juice, bring to a slow boil. Add in mussels, cover and cook 3-4 minutes until mussels have opened. Remove from heat, stir in herbs, pepper, and orange juice. Serve in a bowl with juices and lemon wedges.

Until tomorrow...Peace.