Steamed Mussels with White Wine and Garlic
By David Bonom and Marge Perry. Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth and 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.
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 cup chopped onion
- 5 garlic cloves, sliced
- 1 ½ cup dry white wine
- ½ cup clam juice
- ½ cup fresh parsley, chopped
- 4 tbsp unsalted butter
- 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.