Sauvignon Blanc-Steamed Mussels with Garlic Toasts

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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.

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

  1. 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.

  2. 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.

  3. 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. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

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

    Sauvignon Blanc Steamed Mussels with Garlic Toasts
    Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen

Suggested Pairing

Crisp, citrusy Sauvignon Blanc.

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