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.Andre Baranowski

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
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.