How easy and inexpensive is this to make? I love this dish because it’s the best way to use some leftover wine. The broth it produces with the mussels is excellent for dipping a baguette. A bag of mussels in relatively cheap and when this is served in a large bowl as a communal dip-and-eat appetizer, it’s really a lot of fun.
Mussels in Wine and Garlic
2-3 lbs mussels, cleaned and washed
1 1/2 cup dry white wine
1 bunch parsley
1/2 head garlic, peeled and crushed
juice of 1/2 lemon
salt and pepper to taste
Saute garlic in a deep pan or pot. Add wine and parsley, allow to simmer. Toss in mussels and lemon juice and allow to simmer for seven minutes. Discard mussels that remain closed. Season with salt and pepper if necessary. Serve with warm bread. Mangia!