Italian mussels


2 tbsp olive oil
2 lb (or quarts) mussels, cleaned and de-bearded
1/2 cup dry white wine
2 cloves garlic, minced
1/4 cup minced parsley

How to prepare

Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels. Cover while mussels steam for one minute or so, then uncover and stir them. Remove any that have opened. Continue this until all the mussels have opened. Remove top shells and place mussels on a platter. Strain the liquid that the mussels have released into the pan through a piece of cloth or paper towel to remove any sand. Clean out the pan and return the liquid. Add wine, garlic and parsley. Stir over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroughly. Makes four first-course servings.

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