Add this steamed mussels recipe — inspired by the ubiquitous specialty in Belgium — to your repertoire of elegant, flavor-forward dishes that are table-ready in a flash.
Ingredients
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4 thick slices of white peasant bread
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1/4 cup extra-virgin olive oil, plus more for brushing
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2 garlic cloves, peeled (1 left whole, 1 thinly sliced)
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1 medium shallot, minced
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Kosher salt
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Freshly ground black pepper
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4 pounds mussels, scrubbed
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1 1/2 cups Sauvignon Blanc or other dry white wine
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4 tablespoons unsalted butter, at room temperature
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1/4 cup coarsely chopped flat-leaf parsley
Description
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.
