Serves: 4–6Prep Time: 15 minutesCook Time: 10–12 minutes
CLINTON: Mussels are great anytime of the year, but I especially enjoy eating them in the summertime. I feel like they make an elegant addition to an outdoor table. Served alongside some grilled sausage and veggies—and white wine—you can really imagine yourself on the coast. Joanna’s version of this classic Italian dish is so simple, yet it really makes a statement presented in a large pot right on the table with lots and lots of crusty bread.
1 pound mussels, cleaned and debearded
¼ cup extra-virgin olive oil
3 cloves garlic, minced
½ cup white wine
1 tablespoon fresh chopped parsley, plus more to garnish
Pinch red pepper flakes
Kosher salt and ground black pepper, to taste
Italian bread, to serve
1. In a large sauté pan, over medium-high heat, add the olive oil.
2. When the oil is hot, add the minced garlic and red pepper flakes, and sauté until the garlic is soft and fragrant, about 2 minutes. Pour in the wine and let reduce for about 2 minutes. Add the mussels and parsley and cover the pan; stir occasionally.
3. After about 5 minutes, check to see if the mussels have opened.
4. Pour into a serving bowl, and discard the mussels that have not opened (if any). Garnish with more parsley and red pepper flakes, and season with salt and black pepper to taste.
5. Serve with crusty Italian bread, if desired.