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Mussels in wine and garlic


Kid Cid
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I do this for the wife occasionally when the mussels go on sale. If you like them, this is really easy to do and makes a great meal for two or nice little appetiser for 4 to 6. You can probably cut back on the garlic and parsley but we tend to like a big garlic blast so you'll want the parsley to compensate.

 

2 lbs. mussels de-bearded and rinsed

1 head of garlic

1 bunch fresh parsley

1/2 cup dry white wine (I use a Sauvignon Blanc almost exclusively)

extra virgin olive oil

 

Mince the garlic and chop the parsley fine. I always use a knife but a food processor works fine. Heat a large pot and add enough olive oil to coat the bottom. Add the garlic and saute for about a minute. Add the white wine, parsley, and mussels in that order. Cover and bring to a boil. Stir once to pull the garlic and parsley off the bottom and boil for 5 - 7 minutes or until the mussels open. Do not over cook. It won't seem like a lot of liquid, but the mussels will add plenty of their own.

 

Serve in bowls with crusty bread on the side.

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