Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth—not submerged in water or in an air-tight container. Cook mussels only until the shells open wide: beyond that they begin to get tough.
Yield:
Makes 4 appetizer or 2 entrée servings
Ingredients
2 tablespoons extra virgin olive oil
1 cup onion, chopped
5 garlic cloves, sliced
1 1/2 cups dry white wine
1/2 cup clam juice
1/2 cup fresh parsley, chopped
4 tablespoons unsalted butter
2 pounds mussels, scrubbed and de-bearded
crusty bread , for serving
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; bring to a boil, stir in the parsley and cook 5 minutes. Add the butter and stir until melted.
Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells). Serve immediately with crusty bread.
