LEFTOVER CHAMPAGNE MUSSELS
Steps:
- Rinse and pull the beards off of the mussels. Throw away any that are open. Cut up all vegetables as tiny as your hangover allows. (Note that vegetables larger than the mussels will not be cooked through when the mussels are done.) Put the vegetables and salt & pepper in a large pot with the wine. Bring to a simmer. Add mussels and cover, stirring a couple of times while simmering. When the mussels are open, serve them with plenty of the liquid in large bowls over pasta or with large chunks of crusty artisan bread and butter on the side. (Don't eat the ones that don't open.) And make sure to have some more wine on hand, just in case.
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