Mussels and Basil Bread Crumbs

Total Time:
20 min
15 min
5 min

4 servings

  • 6 slices white bread, crusts removed, cubed, and toasted
  • 2 tablespoons chopped garlic (6 cloves)
  • 1/4 cup plus 3 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 9 sun-dried tomato halves in oil, drained and chopped
  • 3/4 cup julienned fresh basil leaves, lightly packed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted pine nuts
  • 3/4 cup dry white wine, such as Pinot Grigio
  • 3 pounds mussels, cleaned
Watch how to make this recipe.
  • Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.

  • Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.

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