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Bon Appétit

Steamed Mussels with Tomatoes and Garlic Toasts

3.3

(3)

To debeard the mussels, just pull off the hairlike bits coming out of the shell.

Recipe information

  • Yield

    Serves 8 as a first course

Ingredients

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tablespoons olive oil
4 tablespoons chopped garlic
1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed debearded

Preparation

  1. Step 1

    Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.

    Step 2

    Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).

    Step 3

    Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.

TagsPlum TomatoTomatoVegetableParsleyHerbs & SpicesMusselShellfishSeafoodStarterDinnerDairy FreeNut FreeSteamOven BakeBon Appétit
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