Another specialty served on Christmas Eve or Good Friday.
Wash mussels with a scouring pad, and then scrape off all the shell-gunk with a knife.
Put into a pot with 2 inches water or wine. Steam until shells open up (approx. 10 minutes). If a mussel doesn’t open, throw it out—eating it could make you sick. Break half the shell off and discard.
Make a dressing of:
Remove mussels from remaining shells and toss in dressing. Then spoon mussels back into their shells (make sure to remember which mussel goes with which shell).
Bake at 350°F for 10-15 minutes. When done, squeeze fresh lemon over top.