Zuppa Di Cozze Melewen-Style

• 1 cup dry white wine
• 2 fresh garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 12 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons olive oil
• 2 lbs mussels, scrubbed and debearded
• salt, to taste
• 4 slices crusty bread, for serving

1. In a big pot, combine the wine, butter, garlic, olive oil, and 1/2 tablespoon of the parsley over medium-high heat.
2. Bring to a simmer and cook, uncovered, for about four minutes, until it's aromatic.
3. Add salt to taste.
4. Add in the mussels.
5. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly.
6. Discard any mussels that did not open.
7. Divide between two bowls for a main course, among four for a second course.
8. Serve with slices of crusty bread to soak up the broth; top with the remaining parsley.

white wine, garlic, unsalted butter, parsley, olive oil, mussels, salt, crusty bread

Taken from www.food.com/recipe/zuppa-di-cozze-melewen-style-256610 (may not work)