Steamed Mussels With Garlic and Parsley

1. 1

   Heat broiler.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the wine or water, and put on lid.

6. 6

   After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.

7. 7

   Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast.

8. 8

   Rub toasts with the remaining garlic cloves.

9. 9

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

10. 10

    Serve with the garlic toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.