Sauvignon Blanc-Steamed Mussels with Garlic Toast
+6 photos

Sauvignon Blanc-Steamed Mussels with Garlic Toast

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

Ingredients

  • thick slices of white peasant bread
    4
  • extra-virgin olive oil

    plus more for brushing

    ¼ c
  • garlic cloves

    peeled—1 left whole, 1 thinly sliced

    2
  • shallot

    minced

    1 medium
  • salt and freshly ground black pepper
  • black pepper
  • mussels

    scrubbed

    4 lb
  • sauvignon blanc or other dry white wine
    1 ½ c
  • unsalted butter

    at room temperature

    4 tbsp
  • coarsely chopped flat-leaf parsley
    ¼ c

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.

    Step 1
  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.

    Step 2
  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.

    Step 3
  4. 4

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

    Step 4
  5. 5

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

    Step 5
  6. 6

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

    Step 6
  7. 7

    Serve the mussels with the garlic toasts.

    Step 7
Sauvignon Blanc-Steamed Mussels with Garlic Toast
+6

Sauvignon Blanc-Steamed Mussels with Garlic Toast

4702 cal

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About this Recipe

Craving the elegant simplicity of restaurant-style steamed mussels, but want to make them at home? This classic recipe for Sauvignon Blanc-Steamed Mussels with Garlic Toast delivers all the flavor and sophistication you desire with surprising ease.

Crafted by former F&W editor Grace Parisi, this recipe elevates fresh mussels with a vibrant white wine broth, enriched by shallots and butter. The accompanying crispy garlic toasts are not just an afterthought; they're essential for soaking up every last drop of the savory sauce, making for a truly satisfying meal.

What to Expect You're in for a treat with this flavorful dinner. Imagine tender, briny mussels perfectly steamed in a fragrant broth infused with Sauvignon Blanc, minced shallots, and the subtle warmth of garlic. The broth, bright and savory, is beautifully balanced by the rich finish of unsalted butter and fresh parsley. Each bite offers a burst of ocean flavor, complemented by the crunchy, aromatic garlic toast, brushed with olive oil and rubbed with a whole garlic clove.

Customization & Variations While Sauvignon Blanc lends a specific crispness, you can easily substitute it with another dry white wine like Pinot Grigio or Vermentino. For the garlic toast, feel free to experiment with other rustic, thick-sliced breads if white peasant bread isn't available. You can also adjust the amount of garlic on the toast to your preference, from a gentle rub to a more intense flavor.

Serving & Context This dish makes an impressive yet approachable dinner, perfect for a cozy evening or entertaining guests. Serve the mussels directly from the pot, encouraging everyone to dip the crispy garlic toasts generously into the delectable broth.

Frequently Asked Questions