Steamed Mussels With Garlic and Parsley

Recipe from NY Times Cooking

Steamed Mussels With Garlic and Parsley


  • 2 tablespoons 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 pounds mussels, cleaned
  • 1⁄4 cup white wine or water
  • 1 baguette, split lengthwise, then cut crosswise in half
  • 1 cup roughly chopped parsley



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.


Stir in chopped parsley, then ladle mussels and broth into bowls.

Rating: 5 out of 5.

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