Sauvignon Blanc-Steamed Mussels with Garlic Toast

Sauvignon Blanc-Steamed Mussels with Garlic Toast

from foodandwine.com
Dinner
5 min
4702 kcal / serving

Former F&W editor Grace Parisi shares a classic recipe for mussels in white wine sauce with crispy garlic toasts for dipping.

Ingredients

  • 4thick slices of white peasant bread
  • ¼ cupextra-virgin olive oil, plus more for brushing
  • 2garlic cloves, peeled—1 left whole, 1 thinly sliced
  • 1 mediumshallot, minced
  • salt and freshly ground black pepper
  • black pepper
  • 4 poundsmussels, scrubbed
  • 1 ½ cupssauvignon blanc or other dry white wine
  • 4 tablespoonsunsalted butter, at room temperature
  • ¼ cupcoarsely chopped flat-leaf parsley

Directions

  1. 1

    Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.

  2. 2

    In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.

  3. 3

    Add the mussels and cook, stirring, for 1 minute. Add the wine, cover, and steam the mussels until they open, about 5 minutes. Remove from the heat.

  4. 4

    Using a slotted spoon, transfer the mussels to four deep bowls, discarding any mussels that do not open.

  5. 5

    Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts.

  6. 6

    Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.

  7. 7

    Serve the mussels with the garlic toasts.