Mussels with garlic butter

Are you looking for some new super bowl recipes? This is one of our favorites. If you like seafood give this one a try.




3 pounds fresh mussels, scrubbed debearded

10 tablespoons (1 1/4 sticks) butter
6 large garlic cloves, minced

4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel


Place mussels in pot, cover and cook over high heat until mussels open. Transfer mussels to bowl; discard any that do not open.
Melt butter in pan over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

cranberry sauce

So this is super easy and sooo much better than canned.




1c. Orange juice (use fresh if you can and add pulp)
1/2c. White sugar
1/2c. Brown sugar
1/4tsp. Cinnamon
1/2-1tsp of orange zest (optional but yummy)
12oz. Pk fresh cranberries
Place first 5 ingredients into medium size sauce pan. Heat on medium setting stirring frequently until the mixture comes to a boil. Add cranberries and return to boil stirring occasionally. Turn heat to low, cover and simmer about 10 to 20 minutes. Continue to stir occasionally. For a thicker sauce go to a full 20 minutes. Pour into a container and allow to cool to room temperature then cover and refrigerate until serving. Enjoy