Mussels with White Wine, Parsley, and Garlic

  • Serves

    serves 4


This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.


  • 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


Step 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.

Step 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.

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