Steamed Mussels With Garlic and Parsley
Recipe Date:
March 18, 2020
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 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
Directions
Tasting notes: Seafood and Rosé is always a lovely pairing and we adore the brineyness of mussels contrasting with the fruit flavors in the Rosé.
Serena's tips: We add a little butter when we put the wine in for a little more flavoring.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1017709-steamed-mussels-with-garlic-and-parsley
Recipe courtesy of David Tanis and the New York Times. Photo courtesy of Karsten Moran/New York Times. https://cooking.nytimes.com/recipes/.