Mussels in White Wine Broth with Garlic Bread








Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]

YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 20 minutes

[/vc_column_text][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

Olive oil, extra-virgin 60 g 60 mL /¼ cup
Shallot, minced  – 1 shallot
Garlic, thinly sliced  – 1 clove
Salt to taste  –
Black pepper, freshly ground to taste  –
Mussels, scrubbed and debearded 1.8 kg / 4 lb  –
White wine, dry (i.e. Sauvignon Blanc)  – 375 mL / 1 ½ cups
Butter, unsalted 60 g 4 tbsp
Parsley, chopped 5 g ¼ cup
Bread or Baguette  – 4 thick slices
Olive oil, extra virgin  – for brushing
Garlic, whole clove  – 1 clove

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat the broiler.

2 In a large, deep pot, heat the olive oil over medium heat. Add the shallot and sliced garlic, season lightly with salt and pepper and cook, stirring, until the garlic is softened and lightly browned, about 3 minutes

3 Add the mussels and cook, stirring for 1 minute. Add the wine. cover and steam the mussels until they open, about 5 minutes.

4 Remove from the heat. Using a slotted spoon, transfer mussels to 4 bowls, discarding any mussels that didn't open.

Add butter and parsley to the broth, swirling and shaking the pot until the butter melts.

6 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.

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.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Often you can buy mussels that are debearded. This saves a lot of time, but if you can’tfind 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 should come off. Repeat with all the mussels.

[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]