Steamed Black Drum with Mussels Recipe | James Beard Foundation

Name: Steamed Black Drum with Mussels Recipe | James Beard Foundation
Ingredients: 4 cups loosely packed, fresh flat-leaf parsley leaves (from about 1 bunch); 4 small garlic cloves; Kosher salt; 2 pounds mussels, scrubbed; 12 small waxy potatoes; 4 (6-ounce) fillets of black drum, skin on; vegetable oil; Freshly ground black pepper; 3 tablespoons unsalted butter

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Adapted from Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing (Clarkson Potter, 2011) Ingredients - 4 cups loosely packed, fresh flat-leaf

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