Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ease of preparation: easy

2 cups dry white wine
5 cloves garlic, crushed
8 dozen Prince Edward Island mussels, scrubbed, bearded and rinsed
1 cup flat-leaf parsley, minced
Salt and pepper
4 tablespoons extra-virgin olive oil

In a large cast iron casserole, combine the wine and garlic and bring to a simmer. Add the mussels and cook, uncovered, until they begin to open, about 3 minutes. As they open, sprinkle aggressively with parsley and black pepper.

Once they are fully opened, remove from heat, sprinkle lightly with salt, drizzle with olive oil and serve immediately.