Steamed Mussels with Garlic and Parsley

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.