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.
2 tablespoons extra virgin olive oil
1 cup onion, chopped
5 garlic cloves, sliced
11 ⁄2 cups dry white wine
1 ⁄2 cup clam juice
1 ⁄2 cup fresh parsley, chopped
4 tablespoons unsalted butter
2 lbs mussels, scrubbed and de-bearded
Crusty bread, for serving
1. Heat the oil in a stockpot over a 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 for 5 minutes. Add the butter and stir until melted.
3. Add the mussels, cover the pot, and cook until the mussels open, about 5 minutes. Discard any closed shells.
4. Serve immediately with crusty bread.