Toasted garlic bread and mussels made with Sauvignon Blanc come together on this conventional steamed mussels recipe.

upload this steamed mussels recipe for your repertoire of fashionable, flavor-ahead dishes which can be table-prepared in a flash. no longer solely is it quick, but did we mention there may be garlic bread?! Your weeknight meal rotation might also by no means be the same.

Steamed mussels are a area of expertise in Belgium; you could discover them in restaurants and on food carts all over. Use this recipe to make the traditional version with wine and butter, or personalize the flavors to your pot by way of swapping out the white wine in choose of clam broth, sake, or lager. if you’d decide on a creamy dish, attempt lowering the wine and adding in a few cream. For a piece of zip, use crimson pepper flakes in place of the black pepper. you can additionally squeeze a touch of lemon juice over the top of the finished mussels before serving. Whichever direction you cross, take care no longer to overcook your mussels or they shall grow to be rubbery.

elements

 

  • four thick slices of white peasant bread
  • 1/four cup greater-virgin olive oil, plus more for brushing
  • two garlic cloves, peeled (1 left complete, 1 thinly sliced)
  • 1 medium shallot, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 kilos mussels, scrubbed
  • 1 half of cups Sauvignon Blanc or different dry white wine
  • 4 tablespoons unsalted butter, at room temperature
  • 1/four cup coarsely chopped flat-leaf parsley

 

directions

 

  1. Preheat the broiler. Brush the bread with olive oil and switch to a baking sheet. Broil the bread some inches from the heat, turning as soon as, for two minutes, until golden and toasted. lightly rub the complete garlic clove over the toasts.
  2. In a big, deep pot, warmth the 1/four cup of olive oil. upload the shallot and sliced garlic, season lightly with salt and pepper, and cook over high warmth, stirring, till the garlic is softened and gently browned, approximately three minutes.
  3. add the mussels and cook dinner, stirring, for 1 minute. upload the wine, cover, and steam the mussels until they open, approximately five minutes. get rid of from the heat.
  4. using a slotted spoon, switch the mussels to 4 deep bowls, discarding any mussels that don’t open.
  5. upload the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
  6. Slowly pour the broth over the mussels, stopping before you attain the grit at the bottom of the pot.
  7. Serve the mussels with the garlic toasts.