- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add 4 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Add 1 pound of mejillones (mussels) to the pan and stir to coat with the garlic oil.
- Pour in 1/4 cup of dry white wine and cover the pan with a lid.
- Let the mussels cook for 4-5 minutes, shaking the pan occasionally, until they have opened.
- Remove from heat and discard any unopened mussels.
- Serve the mussels in a bowl with the cooking liquid and garnish with chopped parsley.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.