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Steamed Mussels with Marjoram and garlic

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
18 minutes
INGREDIENTS PER 4 PEOPLE

Mussels, scrubbed, beards removed, 30 Oz
Salt, 0.8 Oz
Garlic cloves, chopped, 4
Minced marjoram, 2 Tablespoons
Chopped Italian parsley, 2 Tablespoons
Extra-virgin Olive oil, 1 Tablespoon
Dry white wine, 2 Tablespoons

PROCEDURE

Soak the mussels in cool water with 1 tbsp of salt for about 30 minutes, then drain and rinse thoroughly a few times. It is essential for ridding the mussels of any dirt or sediment.

Place garlic, marjoram, parsley and olive oil in a 4-quart pot. Cook over medium heat for about 2 minutes, stirring constantly. Add wine, mussels and the remaining 1/2 tsp of salt.

Cover and cook until the mussels open, after about 8 minutes. Discard all the mussels that remain closed and serve hot, with the cooking juices.

Thanks to: Jovina Cooks Italian

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