Mussels Al Vino Recipe
Mussels sautéed in a white wine garlic sauce with tomatoes topped with parsley served with crostini
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Ingredients
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Mussels
Sauce
Crostini
Method
Mussels — clean and cook
- 1
Inspect and clean mussels
Place mussels in a large bowl and discard any with cracked shells or that remain open after a firm tap. Rinse under cold water, scrub shells with a brush and pull off any beards (fibrous strands). Keep mussels chilled until ready to cook.
- 2
Salt soak (optional)
If mussels are particularly sandy, fill the bowl with cold water, add 1 tsp kosher salt, and let mussels soak 10 minutes to purge grit. Drain and rinse once more.
Crostini
- 3
Prepare and toast baguette
Preheat oven to 425°F (220°C). Arrange baguette slices on a rimmed baking sheet. Brush each slice lightly with olive oil and sprinkle with a little sea salt. Toast in the oven 6–8 minutes, turning once, until golden and crisp.
- 4
Rub with garlic
Remove crostini from oven and while still warm rub the cut side of the halved garlic clove over each slice to impart a subtle garlic flavor. Set aside warm.
Sauce and finish
- 5
Sweat aromatics
In a large deep skillet or sauté pan with a tight-fitting lid, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until butter foams. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the minced garlic and 1/4 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant.
- 6
Add tomatoes and deglaze
Add halved cherry tomatoes and cook 2–3 minutes until they begin to soften. Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and let the wine simmer 2 minutes to reduce slightly.
- 7
Add stock and bring to a boil
Stir in 1/2 cup stock and bring the mixture to a brisk simmer. Taste and adjust seasoning with 1/4 tsp freshly ground black pepper and more salt if needed (use reserved kosher salt sparingly because stock may contain sodium).
- 8
- 9
Finish sauce
Remove pan from heat. Using tongs or a slotted spoon transfer opened mussels to a serving bowl. Continue simmering the sauce uncovered 1–2 minutes if you prefer a slightly thicker broth. Stir in 1 tbsp cold butter (optional) and 1/4 cup chopped parsley to emulsify and brighten the sauce. Squeeze the juice of half a lemon over the sauce and taste for seasoning; add more parsley and pepper to taste.
- 10
Combine and serve
Pour the hot garlic–wine–tomato sauce over the mussels, or return mussels to the pan and stir gently to coat. Garnish with remaining chopped parsley. Serve immediately with warm crostini on the side for dipping into the broth.