2 tablespoons of extra virgin olive oil
1 cup of chopped onion
5 garlic cloves sliced
1 1/2 cups of dry white wine
1/2 cup of clam juice
1/2 cup of fresh parsley chopped
4 tablespoons of unsalted butter
2 pounds of mussels scrubbed, de-bearded
crusty bread for serving
- Heat the oil in a Circulon 5.5 Qt. Dutch over medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes.
- Add the wine and clam juice; bring to a boil, stir in the parsley and cook 5 minutes. Add the butter and stir until melted.
- Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells). Serve immediately with crusty bread.