Zuppa di Mussels in White Wine (Aunt Joanie's)

My sister-in-law Joanie makes the best Zuppa di Mussels.  I think her secret is a 1/2 cup of white wine in the pot and the other half in a wine glass.  Whatever her secret, they come out delicious. Add a loaf of seeded semolina bread to sop up the juices and you're good to go.  (...and let's not forget to finish up that bottle of wine)

Ingredients:

• 1 bag of mussels 
• 2 to 3 cloves of chopped garlic
• Olive oil (2 Tbs)
• 1/2 cup white wine
• fresh parsley (chopped)

Prep for mussels:

Scrub mussels and rinse with cold water. 

Soak in cold water with ice added for 20 minutes. 

Rinse again to dispose of any sand deposits at the bottom of the bowl. 

Again, add ice and mussels to a bowl of cold water and put in refrigerator until ready to cook.

Cooking instructions:

Coat the bottom of pan with olive oil.
Saute garlic until golden. Add wine and mussels.
Cover and simmer for about 6 minutes until all the mussels have opened
Pour into a serving dish or pan.  
Add chopped parsley.  

Stir and enjoy.