Fish & Seafood
Sauvignon Blanc Steamed Mussels with Garlic Toast
Description
Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.
Ingredients
- 4 thick slices of white peasant bread
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, peeled (1 left whole, 1 thinly sliced)
- 1 medium shallot, minced
- Kosher salt
- Freshly ground black pepper
- 4 pounds mussels, scrubbed
- 1 1/2 cups Sauvignon Blanc or other dry white wine
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup coarsely chopped flat-leaf parsley
Directions
- Preheat the broiler. 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.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- 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.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- 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.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- Using a slotted spoon, transfer the mussels to four deep bowls, discarding any mussels that do not open.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
- Sauvignon Blanc Steamed Mussels with Garlic Toasts
- Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
- Serve the mussels with the garlic toasts.
