2 dozen mussels (Maine are preferable)
1/2 c. cornmeal
1 tbsp. olive oil
1 tbsp. crushed garlic
1 tbsp. Tabasco
1/4 c. white wine (water can be substituted)
Pinch crushed red pepper
Pinch salt (if necessary)
1 tbsp. chopped cilantro

1. Remove string-like beard from mussel by pulling and cleaning outside shell if necessary discard any that will not stay closed.

2. Place in large pot and completely cover with water.

3. Stir in cornmeal and place in refrigerator for 1 to 2 hours. (This will purge most sand from inside.)

4. Drain and rinse off mussels.

5. In a large saucepan heat oil, garlic and Tabasco until light brown.

6. Toss mussels in and stir until coated.

7. Pour wine (or water) in pot add red pepper and cover.

8. Bring to boil and stir occasionally until all shells open. (Some may not, but can be forced.) 9. Taste sauce and add season if necessary.

10. Remove mussels to large bowl, add cilantro to sauce and pour over top. Serve with bread or over pasta.