Yesterday at low tide I went down to the shore, you really can't call it a beach in Maine, and picked up four to five dozen mussells. I put the bag in the fridge and today I scrubbed them up and removed the "beards" and sauteed them with EVO, butter, white wine, onions, and garlic. I also added some oregano and parsley. I served them over linguini. It has been a cool day. I told Durelle that I would have to add some of her Absolut to the nectar in the hummingbird feeder to keep it from freezing. Actually the temperature right now at 2100 is 53.4 degrees.
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