2 ½ kg mussels
30 g pinenuts
½ cup dry white wine
40 g butter or margarine
1 clove garlic
salt and pepper.
Put in a casserole rather large mussels, well washed, and leave them open, then drain and keep the broth.
Chop the garlic, parsley and pine nuts and let it brown lightly with the butter in a large saucepan, then add the mussels, with or without the shell, in preference, and white wine.
Stir over high heat until the wine has evaporated, then add a few tablespoons of broth taken apart and freshly ground pepper.