Mithia Krassata

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.

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