Jul 13 2026
Restaurants›Temple Court›Bouchot Mussels Recipe

Bouchot Mussels Recipe

Inspired by Temple Court
Time45m
Serves4

Stewed Tomatoes, Calabrian Chili & Grilled Bread

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Ingredients

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Mussels

Stewed Tomatoes

Grilled Bread

Method

Prepare Stewed Tomatoes

  1. 1

    Cook the base

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and fragrant.

  2. 2

    Add tomatoes and seasonings

    Stir in the canned diced tomatoes, dried oregano, salt, and black pepper. Simmer for about 15 minutes until slightly thickened.

Cook Mussels

  1. 3

    Sauté aromatics

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced shallots and garlic, and sauté until translucent.

  2. 4

    Add mussels and liquid

    Pour in the white wine and Calabrian chili paste. Bring to a simmer, then add the mussels. Cover the pot and cook for about 5-7 minutes until the mussels open.

  3. 5

    Finish with parsley

    Once cooked, stir in chopped parsley, and season with salt and black pepper to taste.

Grill Bread

  1. 6

    Prepare the bread

    Slice the baguette into thick slices. Brush both sides with olive oil.

  2. 7

    Grill

    Heat a grill pan over medium heat. Grill the bread slices until golden and crispy, about 2-3 minutes per side. Rub with the halved garlic clove for flavor.

Serve

  1. 8

    Plate the dish

    In a large serving bowl, combine the stewed tomatoes and mussels. Serve immediately with grilled bread on the side for dipping.

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