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10 lbs of mussels*
10 tbs olive oil
6 tbs garlic, minced
1 tsp salt
1 tsp pepper
1/2  cup parsley, chopped
2 cups white wine
2 cups clam broth or water
1 stick (1/2 cup) unsalted butter

* Clean Mussels.
Place mussels in large pot and sprinkle with salt and corn meal. Fill with water,  just over the mussels. lets sit for 10 minuets, all while moving the mussels around and pulling off any beards. Repeat this 3-4 times making sure to remove as many beards as possible.

Heat oil in a large pot (big enough to hold 10 lbs of mussels).
Add garlic, salt, pepper and fry for a few seconds (do not allow the garlic to brown).
Add wine, stock or water, parsley and butter.
Let butter melt and bring liquid to a simmer.
Add mussels, cover and let steam.
Check and stir frequently. When all the muscles are open, remove from heat. 

Place in bowls and ladle broth over them. Serve with garlic bread.

When you are done cooking the mussels there should be about 10 cups of delicious broth!

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