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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Flour Power

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Mussels With Basil Breadcrumbs (03:55)

Total:: 20 min
Prep:: 15 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Mussels and Basil Bread Crumbs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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