Recipe: Mussels Steamed in Their Own Juices (Mossels Gekookt in Hun Eigen Nat)(Moules Cuites a Sec)

Mussels Steamed in Their Own Juices (Mossels Gekookt in Hun Eigen Nat)(Moules Cuites a Sec)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`1`	MUSSELS: Place celaned and brearded mussels in a tall soup pot with a tight-fitting lid. Do not add any liquid or seasoning. Cover the pot and cook over high heat for 4 to 6 minutes. Shake the pan vigorously a few times to move the mussels around. When the mussels have opened and released their juices, remove the pan from the heat, uncover the pot, and allow the mussels to cool. Discard any that haven't opened.
`2`	Remove the mussels from their broth. Strain the broth through cheesecloth or a paper coffee filter to remove any sand or grit. Remove the mussels from their shells and cover with the broth. Refrigerate until you are ready to use the mussels in the recipe of your choosing.