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.

Mussels with White Wine, Parsley, and Garlic 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.
Yield: serves 4

Ingredients

  • 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 lb. mussels, debearded (see Four Tips to Keep)
  • Zest of 1 lemon

Instructions

  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.