Name: Steamed Mussels with Tomatoes and Garlic Toasts
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

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

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 Tomato Tomato Vegetable Parsley Herbs & Spices Mussel Shellfish Seafood Starter Dinner Dairy Free Nut Free Steam Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes