MEMORIES FROM 2016: My Mussels in a White Wine Sauce with Roasted Sourdough Garlic Crostini’s

Mussels are very easy to make and are packed with magnesium, iron, vitamin B 12 and Omega 3. If you eat 15, which most of us do, the amounts of protein that you are eating are equivalent to a 6-ounce steak. Besides, they are delicious.
 
Approximate Prep and Cooking Time: 35
Approximate Cost: Under $11.00 (or $2.75/serving)
Serve: 4
 
Ingredients
 
1 bag 2 lb. of mussels ($5./ 2lb. bag at Wegman's)
9 cloves of garlic, chopped (3 for garlic crostini’s and 6 for the mussels)(.25)
1/2 red onion chopped (.50)
1/2 cup EVOO (reserve 1/4 for garlic crostini’s spread and what is left for mussels)
1/2 tsp. Salt and 1/2 tsp. Fresh ground pepper
1/2 cup chopped cilantro (.30)
1 cup (plus) of white wine ($1.75)
1 lemon (.50)
1/4 cup Parmigiano Reggiano (for the garlic crostini’s spread)($1.25)
1/2 pound of sourdough bread ($1.00)

Directions
Chop the garlic for both; the mussels and the crostini’s, set aside.
Prepare the crostini’s with 1/4-1/3 of olive oil, garlic, salt, pepper, and cheese.
Cut the sourdough bread at an angle, put the garlic spread mix and set aside.

Clean the mussels thoroughly in fresh water, take the beard off, refrigerate.

Turn the oven to 350 degrees; toast the garlic bread until golden, approx. 15 minutes.

In a large saucepan, add the olive oil left, sauté onion, garlic, and add salt and pepper.
Carefully, add the cup of white wine and bring it to a simmer.
Add just 1/2 of the chopped cilantro, the mussels, cover and steam until the mussels open, about 4-5 minutes. Do not overcook. Discard any mussel that stay closed.

Serve with a salad; garlic roasted sourdough crostini’s and lemon wedge. Garnish with cilantro. Make sure that you have enough wine sauce to dip your bread in. YUMMY!