Prep 10 mins
Cook 10 mins
After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect!
- 2 lbs mussels
- 1 cup white wine
- 1⁄2 cup salted butter
- 5 garlic cloves, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon parsley paste
- 1 tablespoon italian seasoning
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
- Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
- Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
- Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
- Serve in bowls with plenty of bread to soak up the delicious juices!
Absolutely delicious! First time I've ever made mussels. I too ate at Olive Garden, loved the mussels, and wanted to try making it on my own. Recipe was very easy and affordable. Mussels were only $3.50 per pound (fresh, live from Giant Eagle's seafood department) in Ohio. I am not a wine connaisseur, so I just got a $5 bottle of Sutter Home Sauvignon Blanc white wine. Tasted perfect. My only suggestion would be to add some fresh sqeezed lemon. But I'm sure that's just personal preference. Next time I make it, I'm thinking of setting some of the sauce to the side and thickening it somehow so it makes a nice cream for pasta. That sauce was so delicious I could have drank it out of the pan.
I did reduce the butter quite a bit, not that we don't like it, but OH MY GOD, THESE MUSSELS ARE SUPERB! Enough for 4? I don't think so, for 2, yes.