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Mussels in white wine sauce with garlic butter toasts

Ingredients

  1. Step 1 4 slices sourdough bread
  2. Step 2 1 tbsp olive oil
  3. Step 3 knob of butter
  4. Step 4 small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
  5. Step 5 1 bay leaf
  6. Step 6 1 shallot , finely chopped
  7. Step 7 1kg mussels , cleaned and beards removed
  8. Step 8 1 glass white wine (I used chardonnay)
  9. Step 9 40g unsalted butter
  10. Step 10 2 garlic cloves
  11. Step 11 1 tbsp chopped parsley leaves , plus extra to serve
  12. Step 12 ½ tbsp tarragon leaves
  13. Step 13 ½ tsp smoked paprika
  14. Step 14 large pinch sea salt
  15. Step 15 10g parmesan , grated
Mussels in white wine sauce with garlic butter toasts
Calories: 598 Carbohydrate: 36 g Protein: 35 g Fat: 30 g
Cook time: 16 minutes Prep time: 10 minutes Total time: 26 minutes Servings: 2

TAGS

Dinner Fish Course Supper Dinner Fibre Folate Garlic toast Iron Moule mussel Rosie Birkett Seafood Supper

Directions

  1. 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.
  2. 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.
  3. Step 3 Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.