Mussels in garlic butter sauce ( Cozze in intingolo bianco)

Easy way to cook mussels, prepare a lot of plain crusty bread slices to serve with it because you have to sup up in the sauce!
This quantity is intended as a starter dish (the most part of the wheight are shells) but often people here could have a whole meal with mussels and crusty bread so don't worry and abound^^.

So delicious!

You need for 4:

2 pounds fresh and cleaned mussels

2 minced garlic cloves

a bunch of finely chopped fresh parsley

4 oz. butter (unsalted)

salt & pepper

a glass of white dry wine

Put in a large pan the mussels with butter, garlic, parsley salt and pepper and wine.

Light the stove up, high heat, let the mussels stew for about 15 minute.

Turn off the fire, check the mussels and discard the ones that do not open, put the good ones in a serving bowl then filter the sauce with a strain (this is because often moussels, even if cleaned, leave little pieces of dirt/shell/sand and so on) and pour over the mussels.

You can serve also in individual little bowls, in this case divide equally the sauce and add bread crouton aside and a little bunch of fresh parsley to garnish.

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