2 tb Olive oil
1/2 c  Dry white wine
1/4 c  Minced parsley
2 lb (or quarts) mussels, clea
2 cl Garlic, minced

Put olive oil into a wide-bottomed pan that has a lid, and turn heat to
medium. Add mussels. Cover while mussels steam for one minute or so, then
uncover and stir them. Remove any that have opened. Continue this until a
the mussels have opened. Remove top shells and place mussels on a platter.

Strain the liquid that the mussels have released into the pan throughly
piece of cloth or paper towel to remove any sand. Clean out the pan and re
the liquid. Add wine, garlic and parsley. Stir over high heat until the
mixture starts to thicken slightly, then spoon over mussels. Chill thoroug
Makes four first-course servings.