25 minutes
A delightful seafood dish featuring mussels steamed in white wine, served with crispy garlic parsley toasts.
tablespoons
Garlic Clove, minced and whole for rubbing toasts
each
pinches
Mussels, cleaned and debearded
0 lb
cups
Baguette, split lengthwise and cut into halves
each
Flat Leaf Parsley, roughly chopped
cups
1. Heat Mussels
In a large, heavy-bottomed pot over medium heat, warm 2 tablespoons of olive oil. Add the minced garlic and a pinch of crushed red pepper, and let them sizzle for about 30 seconds, ensuring the garlic does not brown.
2. Cook Mussels
Add the mussels to the pot and stir to coat. Increase the heat to high, pour in the wine or water, and cover with a lid. After 2 minutes, give the pot a gentle shake or stir, re-cover, and continue to cook until the mussels open, about 6 to 8 minutes.
3. Toast Baguette
While the mussels cook, set your oven to broil. Brush the cut sides of the baguette halves with olive oil, and place them on a baking sheet, cut side up. Broil until golden and crispy, keeping a close eye to avoid burning.
4. Rub Garlic
Remove the toasts from the oven and rub the cut sides with whole garlic cloves while the bread is still warm, for a subtle garlic flavor.
5. Add Parsley
Once all mussels have opened, discard any that remain closed. Stir the chopped parsley into the pot, mixing it with the mussels and broth.
6. Plate the Dish
Spoon the mussels and some broth into each bowl, ensuring a generous amount for each serving.
7. Serve with Toasts
Accompany each bowl of mussels with a portion of the garlic parsley toasts.
Swap out mussels for clams and steam until they open. Clams may take a bit longer to cook compared to mussels. . Mixed Seafood
Replace the white wine with a light beer or ale for a deeper, maltier flavor. . Vermouth
Instead of white wine, try using a different alcohol base to steam the mussels. A dry vermouth, a mild beer, or even sake can impart unique flavors. Each of these will introduce new aromatic compounds and subtle taste notes.
Add fresh or canned diced tomatoes to the broth for a more robust and tangy flavor. . Fennel
Swap out the traditional shallots and garlic for other aromatics. Try leeks for a more mellow onion flavor, or add minced ginger for an Asian-inspired variant.
Comments (0)