Mussels with Garlic and Parsley
- 4-5 pounds of fresh mussels
- 5-7 cloves of garlic, minced
- 1-2 cups loosely packed parsley, minced
- 1/4 cup extra virgin olive oil
- 1 Tablespoon butter
- pinch of kosher salt
- splash of white wine
Clean and de-beard the mussels just before preparing. Heat olive oil in pot over medium heat, until the oil starts to shimmer slightly. Add the parsley and then the garlic to the pot, along with the butter, salt, and wine. Immediately add the mussels and put the lid on the pot. Cooking time will vary according to how deeply the mussels are stacked, and the quantity of mussels, about 8 to 15 minutes.
When all the mussels have opened, empty them into a serving bowl along with all the juices. Serve with a crusty bread and a green salad.