Mussels with White Wine, Parsley, and Garlic
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Microplane
- Serving bowl
Ingredients
- 4 cloves garlic
- Kosher salt
- 4 tbsp. chopped flat-leaf parsley, plus 1/4 cup leaves
- 6 anchovies, chopped
- 2 tbsp. olive oil
- 2 cups white wine (such as muscadet)
- 3 lb. mussels, debearded (see Four Tips to Keep)
- Zest of 1 lemon
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