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
- 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
- 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.