1 pound mussels
2 tablespoons butter, divided
2 small onions, sliced
1 medium head cabbage, cut into 1/2 inch slices
2 cups butter, divided
1/2 cup Italian-style dry spaghetti sauce
1/2 cup sliced mushrooms
1/8 teaspoon black pepper
6 ounces Mussels, sliced
2 cloves garlic, minced
1/8 teaspoon seasoning salt
1/8 teaspoon pepper pepper
1/3 cup olive oil for frying
In a large bowl, mix mussels, 1 tablespoon butter, carrots, 2 slices cabbage, 1/2 cup butter, Italian-style dry pasta sauce and mushrooms and pepper. Mix well and squeeze organic olive oil in most locations.
Fry mussels in olive oil on a coating of your choosing or time will tell. Fry for about 2 minutes on each side, or until golden brown. Drain on paper towels and serve with fresh bread rolls.