Mussels - French/Belgium-style mussels cooked with white wine, onions, and parsley.
– Mussels – Unsalted butter – Garlic – White wine – Lemon – Salt and ground black pepper – Italian parsley
In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.
Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
Serve the mussels in the pot with the bread on the side.
Thick Brush Stroke
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