Photo due: May 5, 2011
Stonehouse Green Mussels

1 pound frozen green mussels
¼ cup grated parmesan cheese
2 seeded, finely minced jalapenos
Zest and juice of 1 lime
½ cup margarine
2 cloves garlic grated
Salt and pepper
1 cup Chardonnay

Arrange mussels in a large baking pan. Preheat oven to 400F. Make a compound butter of the remaining ingredients (except the wine). Place about 1 teaspoon of the compound butter in the cavity of each mussel. Pour chardonnay over the mussels and bake about 12 to 15 minutes.

Spoon into bowls, pouring the broth over, and serve with crusty bread.

Variation: You can add light cream in the last 5 minutes of baking.

Serves 4