Zuppa Di Cozze Melewen-Style

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!

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.