First, it is important that the mussels you buy are alive when you open the bag. Return them if they are not. Second, do not overcook mussels, so be mindful of timing. Serve these mussels with plenty of bread to soak up all the juices they release. If you’re serving this as a main dish, double it.
2 lbs. mussels
2 Tbls. good olive oil
1 – 2 cloves garlic, roughly chopped
2 Tbls. coarsely chopped flat-leaf parsley, additional as needed
1/4 c. dry white wine
Generous pinch each of cracked black pepper and cayenne
Debeard mussels by pulling off the threads protruding from them. Rinse well. The mussels that gape should close up as you tap them lightly. Leave them on the counter for 5 minutes and discard the ones with broken shells, and those that do not close up after tapping and rinsing.
Heat oil on high in a large (14-in.) wok or large Dutch oven or saute pan. Add garlic and parsley. Add mussels and stir to coat with herbs. Pour in wine and add pepper and cayenne. Stir until the liquid comes to a boil, about 1 minute. Cover and allow to “roast” for 5-8 minutes. Uncover and stir again to make sure the juices penetrate each mussel. Turn off heat, taste sauce and adjust seasoning. Sprinkle with chopped parsley. Serve immediately.
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