Chef's Quick Tip: Mussels with garlic toast

This week, Chef Alison Milwe Grace of AMG Catering and Events shows Tina Redwine how to make Wine soaked mussels with garlic toast.

News 12 Staff

•

Feb 14, 2022, 4:06 PM

•

Updated 1,041 days ago

Share:

This week, Chef Alison Milwe Grace of AMG Catering and Events shows Tina Redwine how to make Wine soaked mussels with garlic toast.

Wine soaked mussels with garlic toast

Ingredients:

● 4 thick slices of white peasant bread

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

● 2 garlic cloves—1 left whole, 1 thinly sliced

● 1 medium shallot, minced

● salt and freshly ground 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

Instructions: garlic toast:

● preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet.

● broil the bread a few inches from the heat, turning once, for 2 minutes, until

Golden and toasted.

● lightly rub the whole garlic clove over the toasts.

Mussels:

● in a large, deep pot, heat the 1/4 cup of olive oil.

● add the shallot and sliced garlic, season lightly with salt and pepper and cook

Over high heat, stirring, until the garlic is softened and lightly browned, about 3

Minutes.

● add the mussels and cook, stirring, for 1 minute.

● add the wine, cover and steam the mussels until they open, about 5 minutes.

● remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep

Bowls, discarding any mussels that do not open.

● add the butter and parsley to the broth, swirling and shaking the pot until the

Butter melts.

● slowly pour the broth over the mussels, stopping before you reach the grit at the

Bottom of the pot.

● serve the mussels with the garlic toasts.

More from News 12

2:47

BITTER BLAST: Morning snow followed by deep cold in Connecticut

Government funding bill clears Congress and heads to President Biden, averting a shutdown

0:24

Greenwich 3rd grader publishes Christmas-themed comic book

1:28

FDA announces new criteria for what foods can be considered healthy

3:04

Made In Connecticut: Cooking with Master Chocolatier Fritz Knipschildt

2:26