Steamed Mussels With Garlic and Parsley
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil, plus more for toasts
- 2garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
- Pinch of crushed red pepper
- 4pounds mussels, cleaned
- ¼cup white wine or water
- 1baguette, split lengthwise, then cut crosswise in half
- 1cup roughly chopped parsley
Nutritional analysis per serving (4 servings)
675 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 63 grams protein; 1758 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Step 2
Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Step 3
Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Private Notes
Comments
I make mussels a lot (easy to find in France) and I cook them for less time than mentioned. I watch them as they cook and quickly pull them out (with a slotted spoon) . as they open.
Then, I keep them in a warm oven while I reduce the broth and add cream, an egg yolk and some curry powder. This gives a creamy sauce that I pour over the mussels.
The bread goes under the broiler; the mussels are cooked in the covered pot on the stove.
Delicious. I added a shallot and some fresh thyme and omitted the crushed pepper and toasts.
To avoid the constant monitoring required by removing the mussels one by one as they open, then you need a large pot. A very large pot if you’re going to do 4 pounds. Otherwise, they cook unevenly, even if you continue to turn them as recommended by the author. I recommend more liquid, preferably wine, doubled to 4 ounces and 4 ounces of water. It can be reduced by simmering. I happen to like red pepper and I tend to use more. I usually add shallots to my garlic.
This recipe is perfect. We used cilantro and tarragon instead of parsley, because it was what we had. It was amazing! A restaurant worthy but affordable meal at home, ready in thirty minutes. Thank you!
Quick and easy. Made it with the grandkids, who decided we had to get mussels at the new Pan Asia Market. They ate the entire pound of them. I was only able to sneak one!