Serves: 4
Total Calories: 653

4 pounds mussels
1/4 cup olive oil
2 cloves garlic, chopped
2 green onions, chopped
2 sprigs fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
1 bay leaf
1 cup dry white wine
Italian bread slices, toasted

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 saucepan. Add the garlic, green onions, thyme, parsley, and bay leaf. Cook over medium heat until the onions are tender, about 2 minutes.

3 Add the mussels and wine. Cover and cook, shaking the pan occasionally, about 5 minutes or until the mussels begin to open.

4 Transfer the opened mussels to individual serving bowls. Cook any mussels that remain closed a minute or two longer discard any that do not open. Simmer the liquid 1 minute more and pour it over the mussels. Serve hot with toasted bread.

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: 653
Calories from Fat: 311

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