Much zeal is shown for the freedom of man’s will; little jealousy seems to be left for the freedom of God’s will. Men insist that it is unjust and tyrannical in God to control their wills, yet see nothing unjust, nothing proud, nothing Satanic in attempting to fetter and direct the will of God. Man, it seems, cannot have his own foolish will gratified, unless the all-wise God will consent to relinquish His! Such are some of the steps in the march of Atheism. Such are the preparations making in these last days by the wily usurper for dethroning the Eternal Jehovah.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Seafood	4	Servings

INGREDIENTS

2	lb	Mussels
1		Medium-size onion; very finely chopped
1/2	c	Unsalted butter
1	c	Finely chopped parsley
		Salt & fresh ground black pepper
1	c	Dry white wine

INSTRUCTIONS

1. Wash mussels in several changes of cold water, thoroughly scrubbing the
shells. Remove threads & discard any mussels w/ cracked shells or which
fail to close when tapped.
2. Saute the onion in the butter in a large saucepan until transparent. Add
parsley & a little salt & pepper. Pour in the wine & boil to reduce the
mixture by half.
3. Place the mussels in the pan, cover, reduce heat, & steam for 5 min. or
until the shells open. Serve the mussels & broth in deep bowls w/ an extra
bowl on the side to hold the empty shells.
CASA ROMERO
GLOUCESTER ST.; BOSTON
BEV:CARTA BLANCA OR DOS EQUIS
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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