Moorf
Cooking the green lip mussels couldn't be easier.
Get a whopping great big pan of water up to boiling point.
Remove any obvious debris from the outside of the shells.
Add the mussels. Cover pan if poss.
Cook for a few mins - until the shells open.
Drain off the water, discard any mussels that haven't opened.
Eat & enjoy.
Of course there's a zillion variations to the above. You can substitute some of the water for wine, add garlic, dress them in butter, cream or any kind of dressing you like.
However, PB (I don't eat them) insists that when you have some of the finest seafood available to you, you don't go masking the taste of it with dressings and herbs etc. I guess it's only a matter of taste.
Let us kno how you get on.
Diny
