3 of 5

Write now Article Tools

This is a very simple version of this delicacy, but sometimes I find simplicity is the best ingredient.

For two people - actually, for two hungry people!

2 lbs of black live mussels
1/2 a glass of white wine (usually Chardonnay, but Sauvignon Blanc can work)
4 to 5 cloves of garlic, minced
Salt
1 1/2 tbs olive oil (I do not use extra-vergin)
Chopped parsley
1 lemon
Ground black pepper

Rinse the mussel-shells under cold water, and make sure that there is no seaweed still stuck; place the oil in a flat but deep pan over a medium flame; once the oil is hot, add the minced garlic and let fry for only a minute - do not let the garlic get brown; add the live mussels and cover the pan for a couple of minutes reducing the flame.
Once the mussels start opening, add the white wine. Let it cook, and once they are all opened, add a sprinkle of salt and pepper.
Right before turning the flame off, squeeze the lemon and pour the juice on top of the mussels add parsley.
Bon appetit!

Learn more about this author, Sabrina Levi.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Garlic and white wine mussels?
We want to hear your view. Write now!