Recipe information
Yield
serves 6
Ingredients
3 cups dry white wine
4 fat cloves garlic, peeled and crushed
8 dozen mussels, scrubbed, bearded, and rinsed
1 cup minced flat parsley leaves
Pepper
Preparation
Step 1
In a large terra-cotta or enameled cast-iron casserole over a lively flame, bring the wine and the garlic to a simmer and add the mussels, cooking them uncovered. As they begin to open, strew them with the parsley and grind pepper very generously over them—a tablespoon or more—so that it is quite visible in the cooking liquors. At the point when all the mussels are opened, spoon some of the cooking liquors over each one and poach them for another 1/2 minute.
Step 2
Present the mussels in their cooking pot with a great basket of oven-toasted, olive-oil-rubbed bread and jugs of cold white wine, inviting each one to fish out his own mussels and ladlefuls of good liquor.
