Steamed Mussels With Garlic and Parsley

Recipe from NY Times Cooking

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Steamed Mussels With Garlic and Parsley

Ingredients

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

Instructions

1

Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.

2

Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.

3

Add the mussels, stir to coat, and increase heat to high.

4

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.

5

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

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Steamed Mussels With Garlic and Parsley

Recipe from NY Times Cooking