Grilled Mussels With Salsa Verde | Sonoma-Cutrer Vineyards

Ingredients

• 3 lbs fresh mussels
• 1 c dry white wine
• 2 tbsp butter
• 3 tbsp chopped parsley
• 1 c coarsely chopped parsley (for salsa verde)
• 4 anchovy fillets, rinsed (for salsa verde)
• 2 tbsp drained capers (for salsa verde)
• 2 tbsp blanched or roasted garlic (for salsa verde)
• 2 tbsp chopped fresh basil or mint (for salsa verde)
• 1 tbsp finely grated lemon zest (for salsa verde)
• 2/3 c fruity extra-virgin olive oil (for salsa verde)
• Salt (for salsa verde)
• Freshly ground black pepper (for salsa verde)