Serves: 6

3 pounds mussels
2 cloves garlic
2 ounces olive oil
10 anchovy fillets, chopped
1 1/2 cups dry white wine
1 1/2 wine vinegar
2 tablespoons parsley

Scrub and debeard mussels.
In a large saucepan, brown the garlic cloves in oil. Discard garlic. Add mussels in shells, anchovy, white wine, and vinegar. Cover pot and steam until mussels open.
Discard shells and arrange mussel meats in an earthenware dish. Sprinkle with parsley.
Reduce cooking liquid by half. Pour over mussels and marinate for 2 3 days.
Serve chilled as appetizers.