Steamed Mussels With Garlic and Parsley

• 2 tablespoons extra-virgin olive oil, plus more for toastsolive-oil
• 2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toastsgarlic
• Pinch of crushed red pepperred-pepper-flakes
• 4 pounds mussels, cleanedmussel
• 1/4 cup white wine or waterwater
• 1 baguette, split lengthwise, then cut crosswise in halfbaguette
• 1 cup roughly chopped parsleyparsley

1. 01Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
2. 02Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
3. 03Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Calories

675 kcal

Protein

63 g

Fat

19 g

Saturated fat

3 g

Carbs

58 g

Fiber

2 g

Sugar

4 g

Sodium

1758 mg

Cholesterol

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