Serves: 4
Total Calories: 996

6 pounds mussels
1/2 cup olive oil
6 cloves garlic, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon freshly ground black pepper
1 cup dry white wine
1 tablespoon fresh lemon juice

1 Soak the mussels in cold water 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched.

2 Pour the oil into a large pot. Add the garlic. Cook over medium heat until golden, about 1 minute. Stir in the parsley and pepper. Add the mussels, wine, and lemon juice to the pot. Cover and cook, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.

3 Transfer the opened mussels to serving bowls. Cook any mussels that remain closed a minute or two longer. Discard any that do not open. Pour the cooking liquid over the mussels. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 996
Calories from Fat: 510

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