- 2 cups dry white wine
- 5 cloves garlic, crushed
- 8 dozen Prince Edward Island mussels, scrubbed, bearded and rinsed
- 1 cup flat parsley leaves, minced
- Salt and pepper
- 4 tablespoons extra virgin olive oil
In a large cast iron casserole, combine the wine and garlic and bring to a simmer. Add the mussels and cook, uncovered, until they begin to open, about 3 minutes. As they open, sprinkle aggressively with parsley and black pepper. Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately.