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.
  • Yield: Makes 4 appetizer or 2 entrée servings
  • Cuisine: Italian
  • Course: Appetizer