Mussels with a White Wine Sauce

Served well with thin spaghetti or linguini.

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Step 1

In a large deep skillet, heat up 1/2 cup olive oil and a generous tablespoon of butter.

Step 2

Pierce 3 pieces of garlic on all sides. Simmer in the heated olive oil to golden brown and remove. Add 4 to 5 bottles of clam juice. Salt this mixture (very, very lightly). Add black and red pepper. Bring mixture to a not so serious boil - lower the heat and let it simmer. After 10 minutes add in more than a cup of good dry white wine. Add a little more than 1 cup of parsley (no stems) to the skillet and bring up the heat a bit more (a tiny boil).

Step 3

Add the mussels into the skillet and bring it up to a boil, then lower the heat back, cover and let them cook until opened (about 15 minutes).

Step 4

When done serve with choice of pasta and garnish with about another 1/2 a cup of parsley.