38 minutes
A delicious seafood dish featuring mussels steamed in a fragrant broth of garlic, parsley, and white wine, served with toasted garlicky baguette slices.
tablespoons
Garlic Clove, minced
each
pinches
Mussels, cleaned
0 lb
cups
Baguette, split lengthwise, cut crosswise into halves
each
Flat Leaf Parsley, roughly chopped
cups
1. Prepare Garlic Oil
Begin by setting the stage for your mussels to sing, warming up 2 tablespoons of olive oil over medium heat in a large soup pot or Dutch oven. Toss in the minced garlic and that pinch of crushed red pepper. Dance them around the pot just until the garlic whispers its aroma, about 30 seconds, careful to prevent any browning.
2. Steam the Mussels
Now invite the mussels to the party, laying them into the pot. Give them a quick stir with the garlic oil to get them acquainted. Pour in the white wine or water, then cover the pot with a lid. Let the mussels steam in their own little sauna until they pop open, revealing their tender insides—this will take about 6 to 8 minutes. If any mussels remain shy and closed, give them a polite nudge with a discard.
3. Prepare the Baguette Toasts
While the mussels are mingling in the steam, grab your baguette halves and show them some love with a generous brush of olive oil. Slide them under the broiler on a baking sheet and keep a watchful eye as they toast to golden perfection. Once done, take those reserved whole garlic cloves and rub them affectionately over the warm, crispy bread, infusing it with subtle flavor.
4. Finish with Parsley
The grand finale: Sprinkle the chopped parsley over the steamed mussels, letting it rain down like confetti. Give the pot a gentle stir to mix in this vibrant burst of green.
Start by purchasing fresh, live mussels from a reputable fishmonger. They should smell like the ocean, not fishy. The shells should be closed or close shut when tapped, which indicates they are alive.
Start by purchasing fresh, live mussels from a reputable fishmonger. They should smell like the ocean, not fishy. The shells should be closed or close shut when tapped, which indicates they are alive.
Choose fresh, live mussels that close when tapped, indicating they're alive and should smell like the ocean.
Cook mussels for 5-7 minutes until they open. Remove from the pot promptly to avoid overcooking.
Cook mussels for 5-7 minutes and remove them as soon as they open to avoid overcooking.
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