- ¼ cup Olive oil, extra virgin
- 1 Shallot, minced
- 1 clove Garlic, thinly sliced
- To taste Salt
- To taste Black pepper, freshly ground
- 4 lbs Mussels , scrubbed and debearded
- 1 ½ cups White wine, dry
- 4 tbsp Butter
- ¼ cup Parsley , chopped
- 4 slices Bread or baguette , thickly sliced
- For brushing Olive oil, extra virgin
- 1 Garlic , whole clove
- Preheat the broiler. In a large, deep pot, heat olive oil over medium heat. Add the shallot and garlic. Season with salt and black pepper. Cook, stirring, until garlic is softened and lightly browned, about 3 minutes.
- Add mussels and cook, stirring, for 1 minute. Add the wine, cover and steam mussels until they open, about 5 minutes. Remove from heat.
- Using a slotted spoon, transfer mussels evenly to 4 bowls, discarding any that did not open. Add butter and parsley to broth, swirling and shaking pot until the butter melts.
- Brush bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until golden and toasted, about 2 minutes. Lightly rub the whole garlic clove over the toasts.
- Slowly pour the broth over mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
- Often, you can buy mussels that are debearded. This saves a lot of time, but if you can’t find them, cleaning them is not difficult. Lightly scrub the shell with a paper towel. On one side, a furry piece will come out of the shell; with your hands, pull that away from the mussel. It might take a bit of force but it should come off. Repeat with all mussels