Mussels in White Wine
4 pounds mussels in shells
4 garlic cloves, minced
1 bottle whit wine
4 tablespoons olive oil
Scrub mussels, remove beards; place in large kettle with garlic cloves, wine; bring to boil, cover and cook until mussels open. Discard any mussels that didn’t open. Add 1 T extra virgin olive oil to each of 4 soup plates; add mussels, pour stock over mussels; sprinkle generously with minced parsley.
Baby Arugula in dipping oil
Crusty Rolls for dipping in broth