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YIELD: 4 servings
TOTAL TIME: 20 minutes
ACTIVE TIME: 20 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 |
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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.
5 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.
7 Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
8 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]
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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.
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