Jean Allsopp
Yield
Makes 4 servings

How to Make It

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mussels and bay leaf; sauté 1 minute. Add remaining 2 tablespoons olive oil, garlic, and next 4 ingredients, and cook 1 minute. Add wine; cover and cook 3 minutes or until mussels open. Discard any unopened mussels. Cool completely. Chill until serving. Serve with French bread.

A Return to Family Picnics (Multnomah Publishers, Inc., 2005)

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