Mussels with White Wine, Parsley, and Garlic

Name: Mussels with White Wine, Parsley, and Garlic
Total time: PT0D0H0M
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

Serves
serves 4

ANDRE BARANOWSKI

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

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

ADVERTISEMENTAD

Instructions

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.

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.
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.