Mussels with White Wine
- 1 cup crisp, dry white wine, such as Sauvignon Blanc
- 1 Tbs. minced garlic
- 2 Tbs. minced fresh flat-leaf parsley
- ¼ cup olive oil
- 3 lb. mussels, scrubbed and debearded
- 2 Tbs. minced shallots
In a large pot with a tight-fitting lid, warm the olive oil over medium heat. Add the shallots and garlic. Sauté until soft, making sure they don’t color, about 2 min. Raise the heat to high, add the white wine, and bring it to a boil. Add the mussels, cover the pot, and steam until the shells op...