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Serves 4
Ingredients
- 4 slices hearty sourdough boule, toasted
- 6 cloves garlic; 4 cloves grated, 2 cloves halved lengthwise
- 2 Tbsp unsalted butter at room temperature, more for the bread
- Flaky sea salt
- ¼ cup coarsely chopped fresh parsley, more for garnish
- ¼ cup olive oil
- 1/3 cup finely chopped shallot
- Kosher salt and freshly ground black pepper
- 1 1/2 cups dry white wine such as Sauvignon blanc or non-oaky Chardonnay
- 1 1/2 cups halved cherry tomatoes, preferably multicolor
- 4 lb mussels, cleaned and debearded
- Fresno or other red chile pepper rings, for garnish, optional
- Lemon wedges for serving
TIP:
- Do not eat any of the mussels that do not open during cooking. The only place they belong is in the trash.
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