15 minutes prep time

Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Garlic Cloves, smashed
  • 1 1/2 cup Dry White Wine
  • 4 lbs. Mussels 
  • 1/4 cup Flat-Leaf Parsley, coarsely chopped
  • Salt & Pepper, to taste
  • 1 tsp. Dried Red Chiles, optional
  • 1/4 cup Unsalted Butter, optional

 

Cooking Instructions:

  • In a deep skillet, heat 1/4 cup of olive oil
  • Add the smashed garlic and chiles. Cook over moderate heat for 2 min
  • Add the wine and cook over moderately high heat for 2 min
  • Stir in the mussels and cook over high heat until the mussels open (about 3 min)
  • With a slotted spoon, transfer the mussels to a bowl
  • Stir the parsley and butter (if desired) into the skillet
  • Boil the broth for about 1 min
  • Season with salt and pepper to taste 
  • Pour the broth over the mussels 
  • Serve with toasted bread