5 lbs. mussels
4 Tblsp of olive oil
1 11-oz. jar Mother’s Mountain New England Chili Sauce
1 1/2 cups dry white wine
dash of freshly ground pepper
fresh parsley, chopped
Scrub mussels thoroughly, pull off beards and rinse several times in fresh cold water. In large, deep skillet add olive oil over medium low heat. Blend in the New England Chili Sauce and wine, mixing well. Bring complete mixture to a boil. Add mussels, cover & cook over medium heat for 2 minutes or until the shells open. Stir the mussels frequently while cooking. Serve immediately, discarding unopened shells. Add pepper to broth and spoon over mussels. Sprinkle with parsley. Try serving with freshly cooked, steaming rice, and just spoon the sauce over the rice.
