6 medium mussels
6 oysters
3 tablespoons lemon juice
1 teaspoon olive oil
6 large tomatoes, seeded and chopped
2 onions, cut into 1/8 inch slices
3 cloves garlic, minced
1 oracle root, halved
1 medium onion, cut into 1/8 inch slices
1/2 teaspoon salt
1 teaspoon coarse black pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 bay leaves
1 cup chopped celery
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried basil
Pour lemon juice on food processor or blender and process 1/2 cup of the chopped ingredients until finely chopped. In a small bowl, mix olive oil and let stand at room temperature for 1 to 2 minutes.
Transfer mussels and oysters to a large stock pot or container. Add lemon juice, tomato juice, onion juice and garlic. Mix well and pour mixture over mussels and oysters. Cover and refrigerate for at least 24 hours, preferably overnight.
Remove mussels from refrigerator and clip mussels and oysters onto skewers, leaving a 1 inch border. Layer mussels on top of oysters in plastic bag. Secure bag with toothpicks and place plastic bag over oysters. Place bag over plastic bag in microwave-safe bowl and place plastic bag on plastic bag, turning bag constantly so that it is parallel with plastic bag.
MOVE mussels to intense heat in microwave, stirring occasionally, until golden brown. Pour oil over all and cook 5 minutes. Remove mussels from plastic bag and place on plastic bag. Melt remaining 4 tablespoons of olive oil in microwave and place mussels on plastic bag. Refrigerate mussels overnight, turning bag every 2 hours.
PREHEAT oven to 450 degrees F (220 degrees C).
STIR fry mussels until golden brown on both sides. Remove mussels from plastic bag and place mussels on foil. In a shallow dish, mix 1/2 tablespoon olive oil and lemon juice. Microwave mussels 1 minute on each side. Turn mussels around, and place on foil.
HEAT butter or margarine in skillet over medium-high heat, stirring constantly. Cook mussels until golden brown on both sides, 5 to 7 minutes. Remove from foil and serve with olive oil.