Recipe courtesy of Ina Garten

Mussels and Basil Bread Crumbs

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

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

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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

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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.