ANOLON UK 

Steamed Mussels with White Wine and Garlic

Serves 4

​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. 

Ingredients

• 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 

​

Method

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.

​