Steamed Mussels With Garlic and Parsley

Steamed Mussels With Garlic and Parsley
Recipe Date:
March 18, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Extra virgin olive oil (plus more for toasts)
  • 2 Garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
  • Pinch of crushed red pepper
  • 4 lbs Mussels, cleaned
  • 1/2 cup White wine or water
  • 1 Baguette, split lengthwise, then cut crosswise in half
  • 1 cup Roughly chopped parsley

Pairing Notes: Seafood and Rosé is always a lovely pairing and we adore the brineyness of mussels contrasting with the fruit flavors in the Rosé.

Chef's Tip: We add a little butter when we put the wine in for a little more flavoring. 

Recipe link  

Recipe courtesy of David Tanis and the New York Times. Photo courtesy of Karsten Moran/New York Times.