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Mussels in a garlic and parsley wine sauce
2 tbsp olive oil
1 small onion
4 garlic cloves
1 cup white wine
2 cups chicken or vegetables broth
½ cup chopped parsley
Salt and pepper to taste
2 lbs mussels
Chop the onion, mince the garlic and chop the parsley. Set aside.
In a large pot, saute onion and garlic in olive oil until soft and aromatic
Add white wine and cook for 2 minutes
Add broth, parsley, salt and pepper and stir
Add mussels and stir. Cover and cook on medium heat until they open, about 10 minutes.
Serve with broth in a bowl with a slice of toasted French baguette.
Note: Do not consume mussels that did not open up after cooking.
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