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Mussels Bruschetta

Mussels Bruschetta

Source: Mussel Industry Council of North America

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Ingredients

16
fresh cultured blue mussels
4
Tbsp extra virgin olive oil
2
clove garlic, chopped
½
cup white wine
2
ripe tomatoes, peeled, seeded, and diced
1
Tbsp fresh parsley, chopped
4
slices broad, thick slices of country bread
1
pinch hot red pepper, crushed
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Directions

Step 1

Rinse the fresh blue mussels in tap water.

Step 2

In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh blue mussels, cover, and cook over high heat until the shells are open, about 5 minutes.

Step 3

Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.

Step 4

In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.

Step 5

Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.

Step 6

Add the tomatoes and fresh blue mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.

Step 7

Grill or toast the bread and top each slice with a portion of the fresh blue mussel mixture.

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