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Sauvignon Blanc-Steamed Mussels with Garlic Toast

Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.


  • 4 thick slices of white peasant bread

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 2 garlic cloves, peeled (1 left whole, 1 thinly sliced)

  • 1 medium shallot, minced

  • Kosher salt

  • Freshly ground black pepper

  • 4 pounds mussels, scrubbed

  • 1 1/2 cups Sauvignon Blanc or other dry white wine

  • 4 tablespoons unsalted butter, at room temperature

  • 1/4 cup coarsely chopped flat-leaf parsley

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