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
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