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  • 1/4 cup (1/2 stick) unsalted butter, room temperature

  • 2 tablespoons (packed) minced shallot

  • 1 tablespoon chopped fresh Italian parsley

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon fresh lemon juice

  • 2 garlic cloves, minced

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon grated lemon peel

  • 4 5x3x1/2-inch slices crusty sourdough bread

  • 1/4 cup extra-virgin olive oil

  • 2 pounds mussels, scrubbed, debearded

  • Additional chopped fresh chives


  1. Mix first 8 ingredients in small bowl. Season herb butter with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500. Brush bread on both sides with oil; place on baking sheet. Place bread on top oven rack; toast until golden, turning once, about 5 minutes per side. Meanwhile, place mussels in wide ovenproof pot.

  2. Cover, place on bottom oven rack, and roast just until mussels open, about 5 minutes. Remove pot from oven and discard any mussels that did not open. Add herb butter to mussels; stir until melted.

  3. Season to taste with ground black pepper. Divide mussels and juices from pot among 4 bowls. Sprinkle with additional chopped chives. Top each serving with sourdough toast and serve.

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