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Mussels and Basil Bread Crumbs

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.