"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mussels DiNapoli Recipe

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This recipe for Mussels DiNapoli, by , is from The McClutchy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Elaine Denapoli

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs mussels
1 cup white wine
1⁄4 cup salted butter
5 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon parsley paste
1 tablespoon italian seasoning
1⁄8 teaspoon crushed red pepper flakes
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper

Directions:
Directions:
In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
Serve in bowls with plenty of bread to soak up the delicious juices!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
I didn't spell my name wrong, this recipe is from the Olive Garden

 

 

 

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