White Wine Mussels with Garlic Toast

White Wine Steamed Mussels with Garlic Toast

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Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings


  • 4 pieces peasant bread thick slices
  • 1/4 cup extra virgin olive oil plus extra for brushing
  • 2 cloves garlic, peeled 1 left whole, 1 thinly sliced
  • 1 medium shallot minced
  • kosher salt
  • ground black pepper
  • 4 lbs mussels scrubbed
  • 1 1/2 cups dry white wine
  • 4 tbsp unsalted butter room temp
  • 1/4 cup parsley coarsely chopped


  • 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.
  • 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.

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