Springtime Steamed Mussels

By Peggy Crews

 

 

Serves 4

 

1 tablespoon vegetable oil

3 cloves garlic, minced

1 cup dry white wine

4 pounds mussels, well-scrubbed and debearded

 

In a Dutch oven or wok heat the oil until shimmering over medium heat.  Saute the garlic until fragrant, about 30-seconds.  Add the wine and bring to a boil.  Let the garlic-wine mixture boil for 3 minutes.  Add the mussels, cover the pot and simmer for 4-6 minutes, stirring twice.  Discard any mussels that fail to open. 

 

Serve the mussels and their broth with plenty of crusty bread for dipping.