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About this recipe

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.