Italian Mussels & Pasta This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread.
This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!
The best way to eat mussels? Steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots. Traditional French Mussels Mariniere or Moules Mariniere. So easy to make! On SimplyRecipes.com
Mussels in White Wine Garlic: "Everyone knows if you want reastaurant quality mussels, you come to my house thanks to this recipe! These are marvelous. I use a cheap dry white cooking wine and they are still to die for.