Chardonnay Steamed Mussels with Garlic Toasts
Pair with Estate Chardonnay
- 2 tablespoons extra-virgin olive oil, plus more for toasts
- 2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
- Pinch of crushed red pepper
- 4 pounds mussels, cleaned
- 1/4 cup chardonnay
- 1/2 stick unsalted butter, cut into small cubes
- 1 lemon cut in half, seeds removed
- 1 French baguette, split lengthwise, then cut crosswise in half
- 1 cup parsley, roughly chopped
- Heat broiler. Pour olive oil into a large heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and red pepper and cook for 30 seconds without browning.
- Add the mussels, stir to coat, and increase heat to high. Add the wine and cover. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, approximately 3 minutes more.
- With a slotted spoon, scoop mussels into serving bowls and keep warm.
- Place pot back on high heat and bring broth to a simmer.
- Add butter to broth, and whisk until emulsified.
- Remove the pot from the heat and add a squeeze of lemon to taste. Add chopped parsley.
- Brush cut sides of the baguette with olive oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Pour warm broth over mussels and serve.