Prep 5 mins
Cook 10 mins
This is as close as I have gotten to the mussels my sister and I got addicted to in Italy this summer. All the recipes I've seen so far lack something, but there are a few distinct flavors: white wine, garlic, olive oil+sea salt or butter. No tomatoes! I could eat this everyday. Make sure you have a nice thick slice of crusty-ish bread on the bottom or side of the bowl, plus tons more for dipping in the leftover steaming liquid!
- 1 cup dry white wine
- 2 fresh garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 1⁄2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons olive oil
- 2 lbs mussels, scrubbed and debearded
- salt, to taste
- 4 slices crusty bread, for serving
- In a big pot, combine the wine, butter, garlic, olive oil, and 1/2 tablespoon of the parsley over medium-high heat. Bring to a simmer and cook, uncovered, for about four minutes, until it's aromatic. Add salt to taste.
- Add in the mussels. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
- Divide between two bowls for a main course, among four for a second course. Serve with slices of crusty bread to soak up the broth; top with the remaining parsley.