Ingredients
2 lbs. mussels
1 - 2 Tbls. butter
3- 4 garlic cloves, chopped
1 - 2 Tbls. crushed red chili peppers
1/2 bottle (750 ml) dry white wine
Preparation
Clean and de-beard mussels.
In a large dutch oven, melt butter, add garlic just as butter begins to foam. Add chili peppers and wine when garlic becomes fragrant (be careful not to let garlic brown). Add mussels, cover and let simmer for 5 - 8 minutes or until mussels open.
