Description
Always a staple for our feast of the seven fishes Christmas Eve dinner, this classic white wine muscle recipe is delicious as an appetizer or a full meal.
Ingredients
Scale
- 4 thick slices of white peasant bread
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 garlic cloves – 1 whole, 1 thinly sliced
- 1 medium shallot, minced
- Salt and freshly ground pepper
- 4 pounds mussels, scrubbed
- 1 1/2 cups Sauvignon Blanc or other dry white wine
- 4 tablespoons of room temperature unsalted butter
- 1/4 cup coarsely chopped flat-leaf parsley
Instructions
- Preheat the broiler.
- Brush the bread with olive oil and transfer it 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.
- In a large, deep pot, heat the 1/4 cup of olive oil.
- Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
- Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open about 5 minutes.
- Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
- Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
- Prep Time: 10
- Cook Time: 10
- Category: seafood
- Cuisine: French