Steamed Mussels with White Wine and Garlic

Mussels steamed in white wine, garlic and parsley, with a broth finished with butter that cries out to be sopped up with crusty bread.

Yield: Makes 4 appetizer or 2 entrée servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 5 garlic cloves, sliced
  • 1 1/2 cups dry white wine
  • 1/2 cup clam juice
  • 1/2 cup chopped fresh parsley
  • 4 tablespoons unsalted butter
  • 2 pounds mussels, scrubbed and de-bearded
  • Crusty bread, for serving

Directions

  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; bring to a boil, stir in the parsley and cook 5 minutes. Add the butter and stir until melted.
  3. 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
  • Course:


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.