- 2 lbs fresh mussels, cleaned and debearded
- 1/4 cup Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Crusty bread, for serving
- In a large pot or skillet, heat the Extra Virgin Olive Oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
- Pour in the dry white wine and lemon juice. Let the mixture simmer for a couple of minutes to reduce slightly.
- Add the cleaned mussels to the pot and give them a quick stir to coat them with the flavorful mixture.
- Cover the pot with a lid and allow the mussels to steam for about 5-7 minutes. Shake the pot occasionally to ensure even cooking.
- Check the mussels and discard any that remain closed. The mussels are ready when they have opened up.
- Season the cooked mussels with salt and pepper to taste. Be mindful that the mussels are naturally briny, so you may not need much additional salt.
- Sprinkle the chopped fresh parsley over the mussels and give them a final gentle toss.
- Serve the Mussels in individual bowls, along with slices of crusty bread for dipping into the delicious broth.
- Drizzle a little more Extra Virgin Olive Oil over the mussels just before serving for an extra layer of flavor and aroma.