Mussels with Salsa Verde - Alex Guarnaschelli | Iron Chef and Food Network Celebrity

Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 teaspoons drained capers, chopped
• 1 small clove garlic, minced
• 1 tablespoon grainy mustard
• 2 teaspoons red wine vinegar
• ½ cup tightly packed arugula leaves, finely chopped
• ½ cup tightly packed basil leaves, finely chopped
• Kosher salt
• 4 pounds fresh medium to small size mussels, thoroughly rinsed and debearded
• ¾ cup dry white wine