2 cloves garlic
2 ounces olive oil
1 1/2 cups dry white wine
1 1/2 wine vinegar
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.
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.