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Mussels in a bowl with garlic toast on a plate

Mussels in white wine sauce with garlic butter toasts

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too – it's so easy

Nutrition: per serving
NutrientUnit
kcal598
fat30g
saturates14g
carbs36g
sugars4g
fibre3g
protein35g
salt2.8g
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Ingredients

For the garlic butter

Method

  • STEP 1

    First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.

  • STEP 2

    Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.

  • STEP 3

    Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.

Goes well with

Recipe from Good Food magazine, March 2018

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Rating: 5 out of 5.2 ratings
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