and easy to make. I'll have to try my hand at broiling up a batch. (Thanks for the tip on opening the shells. Last year I cut my finger pretty badly with a new knife I got for Christmas.)

This year for Hogmanay, we'll be feasting on mussels steamed in a white wine broth at a cozy wee neighbourhood pub that offers 1/2 price deals. Fridays just happen to be "1/2 price mussels day" and New Year's Eve just happens to fall on Friday. Yum!