Recipe Details

Sauvignon Blanc-Steamed Mussels with Garlic Toast

4 Stars
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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


  • 4 thick slices of white peasant bread

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 2 garlic cloves, peeled (1 left whole, 1 thinly sliced)

  • 1 medium shallot, minced

  • Kosher salt

  • Freshly ground black pepper

  • 4 pounds mussels, scrubbed

  • 1 1/2 cups Sauvignon Blanc or other dry white wine

  • 4 tablespoons unsalted butter, at room temperature

  • 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.