Conner Family Recipes
Sauvignon Blanc-Steamed Mussels with Garlic Toast
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servings5 minutes
active time20 minutes
total timeIngredients
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
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.
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 four 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.
Nutrition
Serving Size
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Calories
4702 kcal
Total Fat
186 g
Saturated Fat
52 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
1138 mg
Sodium
7646 mg
Total Carbohydrate
222 g
Dietary Fiber
7 g
Total Sugars
14 g
Protein
447 g
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servings5 minutes
active time20 minutes
total time