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Toasted garlic bread and mussels steamed in Sauvignon Blanc come together in this classic recipe by F&W's 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 as 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. Slideshow:  More Recipes for Mussels 

October 2008


Read the full recipe after the video.

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Suggested Pairing

Crisp, citrusy Sauvignon Blanc.