2 tablespoons extra virgin olive oil
1 cup chopped onion
5 garlic cloves, sliced
1 1/2 cups dry white wine
1/2 cup clam juice
1/2 cup fresh parsley, chopped
4 tablespoons unsalted butter
2 pounds mussels, scrubbed, de-bearded
Crusty bread for serving
- Heat the oil in a 5.5-quart Dutch oven 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.