East Coast Mussels Recipe
Charred tomato, white wine, herb compound butter, toasted sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.
- 2
Char the Tomatoes
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add cherry tomatoes and cook until charred and blistered, about 5-7 minutes. Remove from skillet and set aside.
- 3
Sauté Garlic
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- 4
Cook the Mussels
Add the cleaned mussels to the skillet with garlic. Pour in the white wine and cover the skillet. Cook for 5-7 minutes until the mussels open. Discard any that remain closed.
- 5
Add Compound Butter
Stir in the compound butter and charred tomatoes. Season with salt and black pepper to taste. Cook for an additional 2 minutes until everything is heated through.
- 6
Toast the Sourdough
While the mussels are cooking, toast the sourdough slices until golden brown.
- 7
Serve
Serve the mussels in a bowl, garnished with fresh parsley, alongside the toasted sourdough for dipping.