Garlic-Herb Mussels with Toast

Ingredients

• 1 kg live mussels in their shells
• 120 g baguette, sliced
• 25 g olive oil, divided
• 100 g shallot, finely chopped
• 15 g garlic, minced
• 200 ml dry white wine
• 150 ml water
• 20 g unsalted butter
• 20 g flat-leaf parsley, finely chopped
• 15 ml lemon juice
• 1/4 tsp ground black pepper

Let’s make it

1. Keep the mussels cold until preparing them. Scrub and debeard them under cold running water. Discard cracked shells and any open mussels that do not close when tapped; do not soak them in fresh water.
2. Heat the oven to 400°F / 200°C. Brush the baguette with 10 g olive oil and toast on a tray for 6–8 minutes, turning once, until golden.
3. Heat the remaining 15 g oil in a large lidded pot over medium heat. Cook the shallot for 4 minutes, then stir in the garlic for 30 seconds. Add the wine and water and boil for 2 minutes.
4. Add the mussels, cover tightly and steam over medium-high heat for 5–8 minutes, shaking the pot once or twice, until the shells open and the flesh is cooked. Discard any mussels that stay shut. Where a thermometer can be inserted, the flesh should reach 145°F / 63°C.
5. Transfer the open mussels to bowls. Stir the butter, parsley, lemon juice and pepper into the hot broth until the butter melts, then pour over the mussels. Serve immediately with the toast.