Extra Bread For Mussels Recipe

Clean mussels

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Use a small knife to remove beards (the fibrous threads) from the shells. Set mussels in a bowl in the fridge while you prepare the broth.

Sweat aromatics

In a large wide pot or deep skillet with a lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the minced shallot and cook, stirring, until softened and translucent, about 3 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, careful not to brown the garlic.

Deglaze and make broth

Pour in 1 cup dry white wine and bring to a brisk simmer for 1–2 minutes to burn off alcohol and reduce slightly. Add 1 cup chicken or seafood stock, 1 tbs chopped parsley (reserve the rest for finishing), bay leaf, lemon juice, 1 tsp salt and 1 tsp black pepper. Stir, bring the liquid to a gentle simmer.

Cook mussels

Increase heat to medium-high. Add mussels to the simmering broth, cover with a tight-fitting lid, and steam until mussels open, 5–7 minutes. Shake the pot once or twice during cooking to redistribute heat. Discard any mussels that remain closed after 8 minutes.

Finish broth

Remove the pot from heat. Using a slotted spoon, transfer opened mussels to a warmed serving bowl, leaving the broth in the pot. Turn the heat down to low, swirl in the remaining 1–2 tbs butter until melted and glossy, and taste the broth; adjust seasoning with additional salt, pepper, or lemon juice as desired. Stir in most of the chopped parsley, reserving a little for garnish.

Serve mussels

Ladle the hot broth over the mussels in the serving bowl and garnish with remaining parsley. Serve immediately with the extra bread for dipping.

Prepare bread

Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) slices. Place slices on a baking sheet in a single layer.

Make garlic butter

In a small bowl, mix 4 tbs softened unsalted butter with 2 tsp olive oil, the halved garlic clove (rub the cut side of the garlic over the bread slices after toasting for a subtle flavor or finely mince and mix into the butter for stronger garlic), 2 tbs finely chopped parsley, and 1/2 tsp sea salt. Combine until smooth.

Toast bread

Brush the tops of the bread slices lightly with a little olive oil. Toast in the preheated oven until golden and crisp at the edges, about 6–8 minutes. For extra char, broil 30–60 seconds at the end—watch closely to prevent burning.

Finish and serve

If you chose the rub method, rub each hot toast with the cut garlic clove while warm. Spread the garlic butter on each slice, sprinkle with a little additional parsley if desired, and serve immediately alongside the mussels for dipping into the broth.