2 lbs. fresh mussels
5 cloves garlic, finely chopped
1/2 stick butter
1/2 cup olive oil
1/4 cup dry white wine
1/8 cup Sambucca
Fresh, chopped flat-leaf parsley
Crushed red pepper seeds (1/2 teaspoon or more if you like spice)
Salt (less than a palm-full)
Rinse the mussels in cold water very well and remove any "beards"
Heat a large skillet over medium-high
Add the olive oil ...
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