Brendan and Brette first had these mussels on a trip to Lubrichi in the summer of 2019. They loved the flavors so much that the Papasergios taught them how to make a similar recipe at home.
Measurements are estimates.
Ingredients
4 oz white wine
Garlic (5 bulbs?)
¼ cup EVOO
2 pounds mussels
2 Tbsp parsley, chopped
Ground black pepper
Directions
Be sure to clean and debeard mussels before using. Also, if not cooking immediately, store in a wet towel in fridge and then in a bath in the sink as you clean.
Heat oil, garlic, and wine in a tall pot. Add mussels and black pepper. Place a lid over the pot and cook for 4 minutes on high until they all open.
Serve mussels topped with parsley. Can add more pepper and lemon to finish.