This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
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 Information
Nutritional analysis per serving (4 servings)
670 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 62 grams protein; 127 milligrams cholesterol; 1758 milligrams sodium
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Preparation
- 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.
- 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.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Dining and Cooking