Mussels Steamed with Garlic, White Wine and Parsley

What you need

• 1.5 kg (3.3 lb) mussels
• 4 tbsp extra virgin olive oil
• 2 cloves garlic, peeled and lightly crushed
• 60 ml (1/4 cup) dry white wine
• 1 bunch flat-leaf parsley, chopped
• black pepper, to taste
• 4 slices crusty bread, toasted, for serving

Method

Restated from the original video

1. 1

   Rinse the mussels under cold running water, scrub the shells and pull off the beards.

2. 2

   Throw away any mussels with cracked shells and any open ones that stay open after a sharp tap.

3. 3

   Warm the olive oil in a wide pot with a tight lid over medium heat. Add the garlic and fry until pale gold, 1-2 min.

4. 4

   Turn the heat to high, tip in the mussels and stir.

5. 5

   As soon as the first shells start to open, pour in the wine and let it bubble for 30 seconds.

6. 6

   Add most of the parsley, cover and cook, shaking the pot now and then, until the mussels have opened, 3-5 min. Discard any that stay shut.

7. 7

   Grind over black pepper and scatter on the rest of the parsley.

8. 8

   Ladle the mussels and their juices into warm bowls and serve with the bread for mopping up.

Imported from pizzacappuccino.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.