Ingredients Seafood Shellfish Mussel Sauvignon Blanc-Steamed Mussels with Garlic Toasts 5.0 (2,132) 5 Reviews Toasted garlic bread and mussels steamed in Sauvignon Blanc come together in this classic recipe by Grace Parisi. Steamed mussels are a specialty in Belgium; you can find them in restaurants and on food carts all over. You can use this recipe to make the classic version with wine and butter, or customize the flavors in your pot of mussels by swapping out the white wine in favor of clam broth, sake, or lager. By Grace Parisi Updated on May 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Yield: 4 servings 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 Salt and 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 Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. 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. 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. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open. Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen 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. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Serve the mussels with the garlic toasts. Suggested Pairing Crisp, citrusy Sauvignon Blanc. Rate it Print