Mussels With White Wine, Parsley, and Garlic

• 4 garlic cloves, chopped
• kosher salt
• 4 tablespoons chopped flat leaf parsley, plus
• 14 cup fresh parsley leaves
• 6 anchovies, chopped
• 2 tablespoons olive oil
• 2 cups white wine
• 3 lbs fresh mussels, debearded
• 1 lemon, zest of

1. Make a paste with the garlic and a little salt.
2. Top garlic with chopped parsley and anchovies; chop together to form a smooth paste.
3. Heat oil in a 6 quart pot over medium heat.
4. Add paste; cook, stirring, until aromatic, about 2 minutes.
5. Add wine; boil for 2 minutes.
6. Add mussels; cover and steam until they open, 3-4 minutes.
7. Sprinkle mussels with parsley leaves and lemon zest.
8. Toss with a spoon.
9. Serve mussels and broth in bowls with crusty bread to sop up the savory liquid.

garlic, kosher salt, flat leaf parsley, parsley, anchovies, olive oil, white wine, fresh mussels, lemon

Taken from www.food.com/recipe/mussels-with-white-wine-parsley-and-garlic-349163 (may not work)