Made this last night. Excellent and quick recipe- my only caveat is that the liquid from the mussels is naturally salty and the addition of the anchovies takes this recipe a bit over the top in terms of saltiness. Maybe soaking the anchovies first in some water or milk might reduce their potency, whilst still keeping that delicious anchovy undertone in the broth.
Mussels with White Wine, Parsley, and Garlic
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
Credit: André Baranowski
4 cloves garlic
Kosher salt
4 tbsp. chopped flat-leaf parsley,
plus 1/4 cup leaves
6 anchovies, chopped
2 tbsp. olive oil
2 cups white wine (such as muscadet)
3 lbs. mussels, debearded
(see Four Tips to Keep)
Zest of 1 lemon
1. Make a paste with the garlic and a little salt (see Four Tips to Keep). Top garlic with chopped parsley and anchovies; chop together to form a smooth paste.
2. Heat oil in a 6-qt. pot over medium-high heat. Add paste; cook, stirring, until aromatic, about 2 minutes. Add wine; boil for 2 minutes. Add mussels; cover and steam until they open, 3–4 minutes. Sprinkle mussels with parsley leaves and zest. Toss with a spoon. Serve mussels and broth in bowls with crusty bread to sop up the savory liquid.
SERVES 4
