Bennett's Mussels

1. 1

   Wash shells and remove the bysus thread.

2. 2

   In a large saucepan put the olive oil over 300 degrees heat.

3. 3

   Add the onion and garlic and cook until the onions are soft but not brown.

4. 4

   Remove and discard the garlic, then add the mussels and wine.

5. 5

   Cover and cook until the shells open (about 5 minutes).

6. 6

   Serve the liquid as a dipping and dunking sauce.

7. 7

   Do not eat any of the unopened mussels.

* Per serving · 4 servings · Values may vary.

No additional tips available.