Mithia Krassata

Directions

1. 1
   Scrub the mussels, pull off the beards, and wash in several changes of cold water.
2. 2
   Test to see if they are alive: discard any which are broken or too heavy or too light, or which do not close when they are tapped or dipped in cold water.
3. 3
   In a very large pan, heat the garlic in the oil.
4. 4
   As soon as the aroma rises, add the wine.
5. 5
   Simmer for 10 minutes, until it is reduced to about 1 cupit acquires a delicious mellow flavor.
6. 6
   Put in the mussels and, with the lid on, put them on very high heat for 12 minutes, until they open.
7. 7
   Take off the heat, discard any which remain closed, and serve the mussels in their shells sprinkled with parsley.
8. 8
   Pour over them the wine-and-mussel liquor left in the pan, through a sieve lined with cheesecloth to catch any sand.