Mussels with White Wine, Parsley, and Garlic
4 cloves garlic
4 tbsp. chopped flat-leaf parsley,
plus 1/4 cup leaves
6 anchovies, chopped
2 tbsp. olive oil
2 cups white wine (such as muscadet)
3 lbs. mussels, debearded
(see Four Tips to Keep)
Zest of 1 lemon
1. Make a paste with the garlic and a little salt (see Four Tips to Keep). Top garlic with chopped parsley and anchovies; chop together to form a smooth paste.
2. Heat oil in a 6-qt. pot over medium-high heat. Add paste; cook, stirring, until aromatic, about 2 minutes. Add wine; boil for 2 minutes. Add mussels; cover and steam until they open, 3–4 minutes. Sprinkle mussels with parsley leaves and zest. Toss with a spoon. Serve mussels and broth in bowls with crusty bread to sop up the savory liquid.