Steamed Mussels with Tomatoes and Garlic Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To debeard the mussels, just pull off the hairlike bits coming out of the shell. Ingredients:
8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches) |
6 tablespoons olive oil |
4 tablespoons chopped garlic |
1 1/2 cups chopped seeded plum tomatoes |
1/2 cup chopped fresh italian parsley |
3 pounds mussels, scrubbed debearded |
Directions:
1. Preheat oven to 375°F. Arrange bread on baking sheet. Combine 4 tablespoons oil and 2 tablespoons garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.
2. Heat 2 tablespoons oil in a heavy large pot over medium-high heat. Add 2 tablespoons garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open).
3. Divide mussel mixture amoung soup bowls. Place toasts at edge of each bowl.
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