Review of last recipe (photo above) - I would never surround an entree with mushrooms, but that's how it was pictured with the recipe.  It was really delicious; the sauce being fantastic.  Although I'm assuming the carrots and shallots were supposed to be tossed, I threw them over the chicken prior to saucing it.  Why throw away all that flavor!

TODAY'S RECIPE - MARINATED MUSSELS (Cozze all'Agro)

12 appetizer servings

2 cups dry white wine
1 small carrot, chopped
1 small onion, sliced
2 parsley sprigs
1/8 tsp pepper
5 lbs. mussels, scrubbed and debearded

1/4 cup lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 1/2 tsp chopped capers
1/4 tsp salt
1/8 tsp pepper
1/3 cup olive oil

Combine the first five ingredients in a stockpot and bring to a boil over high heat.  Add mussels, cover and cook until opened; about 5 minutes.  Remove opened mussels from pot using slotted spoon; discard any that do not open.  Remove mussels from shells and set aside.

Meanwhile, blend lemon juice, chopped parsley, basil, capers, salt and pepper.  Whisk in oil slowly.  Add mussels and refrigerate several hours or overnight.  Bring to room temperature before serving.