(Serves four as an appetizer)
2 Tablespoons Extra Virgin Olive Oil
2 garlic cloves chopped
2 pounds of Prince Edward Island Black Mussels, scrubbed and debearded
2 Cups white wine
Salt and black pepper to taste
1 Tablespoon Italian parsley
1 Tablespoon basil
2 Tablespoon butter
8 slices crusty bread
Add EVOO and garlic to a pan with a tight fitting lid big enough to hold all the mussels.
Place on high heat and add the mussels.
When the garlic starts to sizzle and the pan is very hot deglaze with the white wine.
Add salt, pepper, herbs and butter. Place lid on pan.
Steam until all the mussels open, about 5 minutes. Discard any mussels that do not open. Do not over cook!
Divide mussels, sauce and bread evenly among four bowls or deep plates. Have an extra bowl for empty shells.