Mussels di Napoli

By junerodgers

Mussels in the shell, simmered with wine, garlic-butter and onions.

Ingredients

• 1 lb. live mussels
• 1/3 cup salt
• 1 medium onion, finely chopped (about 1/2 cup)
• 3 cloves garlic, minced
• 2 Tbsp. Olive oil
• 1/2 cup dry white wine, chicken broth, or vegetable broth
• 1/2 cup water
• 2 bay leaves
• 1/4 tsp. salt
• 2 Tbsp. finely snipped parsley
• Freshly ground pepper
• Lemon wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Discard mussels with broken shells. Pull off "beards." Using a stiff brush, scrub mussels under cold running water.

2. In a Dutch oven combine 4 quarts cold water and the 1/3 cup salt; add mussels. Soak 15 minjutes. Drain and rinse. Soak, drain, and rinse twice more in unsalted water.

3. In the same Dutch oven cook onion and garlic in olive oil over medium heat for 3 to 4 minutes or until just tender. Carefully add wine, water, bay leaves, and the 1/4 teaspoon salt. Bring to boiling. Place the mussels in a steamer basket. Set basket in Dutch oven. Cover. Steam 3 to 5 minutes or until shells open.

4. Lift steamer basket from Dtch oven, reserving broth. Discard any unopened mussels and the bay leaves. Divide the mussels among four large, shallow bowls. Pour the broth over each portion. Sprinkle with parsley and pepper over each. Serve with lemon wedges.