Steamed Mussels with White Wine, Garlic & Olive Oil
By Marge Perry & David Bonom
Mussels steamed in white wine, garlic and parsley, with a broth finished with butter that cries out to be sopped up with crusty bread.
INGREDIENTS
- Chopped fresh parsley
- Chopped onion
- clam juice
- crusty bread for serving
- Dry White Wine
- Extra Virgin Olive Oil
- garlic cloves
- Mussels
- unsalted butter
DIRECTIONS
- Heat the oil in a 4-quart Dutch oven over medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes.
- Add the wine and clam juice
- Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells). Serve immediately with crusty bread.
