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2 pounds fresh live mussels
2 tablespoons olive oil
½ cup chopped onion
2 large cloves garlic, minced
¼⅛ to ¼ teaspoon red pepper flakes, to taste
¼ cup dry white wine, beer, broth or water
¼ pound mustard greens, including tender stems, cut bite-sized
1. Rinse the mussels well under cold water and set aside to drain.
2. In a large pot with a tight-fitting lid, heat the olive oil briefly, add the onion, garlic and pepper flakes. Sauté for about two minutes until the vegetables soften.
Add the liquid, mussels and mustard greens, and toss well with the sautéed vegetables. Bring to a boil, cover the pot and steam over medium-high heat for 5 minutes or until the mussels have opened.
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1st Keep
 jennycc
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