Loading Video...
Recipe courtesy of Ina Garten

Mussels and Basil Bread Crumbs

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  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.
10m Easy 99%
CLASS
21m Easy 99%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
9m Easy 99%
CLASS
33m Easy 95%
CLASS
16m Easy 98%
CLASS
18m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages