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.


    • Chopped fresh parsley
    • Chopped onion
    • clam juice
    • crusty bread for serving
    • Dry White Wine
    • Extra Virgin Olive Oil
    • garlic cloves
    • Mussels
    • unsalted butter


    1. 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.
    2. Add the wine and clam juice
    3. Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells). Serve immediately with crusty bread.