Weekly Recipie Zuppa!

Mussels White

• 12 - 18 Debeared mussels http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx
  
• 1 C white wine Chablis will do and I wouldent want to sound ghetto but if your only gonna cook with it, the box will last the longest ....less oxygen hitting the wine but better the wine better the sauce financially up to you!
• 1 clove of garlic sliced as thin as you can, cut 1 side and turn it so it lays flat make it easy and safe!
• 6 to 8 basil leaves chiffonade roll em like a well you know and finely shred
  
• 1 roma diced 1/4 - 1/4 - 1/4
• 3 C clam stock now this is tricky some say clam juice from a can, I think it leaves a metallic flavor... try Better than Bouillon, if canned clams is what you must use than so be it but NO dry bouillon
• 4 oz Extra Virgin greener the better cold pressed don't skimp out here !
• tiny pinch of dry oregano
• to taste crushed red pepper how you like it
• kosher salt or sea salt and fresh grated pepper, black
  

yo here we go

1. Brown garlic in olive oil no black no white brown the word for the day is brown, cooked
2. How do we stop the brown deglaze with white wine. Remove from burner no flames or you'll be eating campfire tasting sauce. Moisture!
   
3. Add Stock, mussels, oregano, crushed pepper and basil
4. bring to a simmer and cover
5. give it a taste youll say man this needs something then season it with s&p an try it again
6. by now your mussels should be open and that means were ready