Steamed Mussels with White Wine and Garlic
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
- Cuisine:
Italian
- Course:
Appetizer
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.