Another quick and tasty dinner that will make you travel to Il Bel Paese. Mussels, Black Pepper, White Wine. Add garlic, Italian parsley, and extra virgin olive oil: you'll have the Amalfi Coast in your kitchen and a great dinner in only 20 minutes. It's one of my favorite dishes, healthy, and low-calorie.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 10 minutes |
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Another quick and tasty dinner that will make you travel to Il Bel Paese. Mussels, Black Pepper, White Wine. Add garlic, Italian parsley, and extra virgin olive oil: you'll have the Amalfi Coast in your kitchen and a great dinner in only 20 minutes. It's one of my favorite dishes, healthy, and low-calorie.
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Ingredients
- 4 lbs mussels scrubbed
- 2 1/2 tablespoons Extra-virgin olive oil or more if needed
- 3/4 cup white wine or more if needed
- 1 clove garlic whole
- 3/4 cup Italian parsley finely minced
- Sea salt to taste
- ground black pepper lots
Servings: people
Units:
Instructions
- In a large stock pot, sauté garlic in the olive oil. After a few minutes, add white wine and let alcohol evaporate.
- Add the mussels and cook, covered, until they open. Never stir mussels, but shake the pot instead.
- After 5-6 minutes the mussels should be open. Add a pinch or two of salt, and sprinkle with parsley and lots, lots of black pepper.
- Serve immediately with crostini bread (ciabatta bread or paesano are ideal) that you have baked in the oven with a drizzle of olive oil. (See notes).
- Discard the mussels that have not opened.
Recipe Notes
For the crostini: Slice bread and lightly brush it with extra-virgin olive oil and fresh thyme (finely minced). Broil until golden, and dip into the mussels whine sauce.
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