Garlic, Lemon & Parsley Mussels with Toast

Name: Garlic, Lemon & Parsley Mussels with Toast
Total time: 20 min
Yield: 1 serving
Cuisine: French
Ingredients: 450 g (about 1 lb) live mussels, scrubbed and debearded; 1 tsp olive oil; 1 small garlic clove, finely chopped; 60 ml (1/4 cup) dry white wine; 1 tbsp water; 1 tbsp chopped fresh parsley; 1 tsp lemon juice; 1 slice crusty bread, for serving; Black pepper, to taste

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20 minTotal time

EasyDifficulty

390kcal / serving

Ingredients

For 1 serving

servings

450 g (about 1 lb) live mussels, scrubbed and debearded
1 tsp olive oil
1 small garlic clove, finely chopped
60 ml (1/4 cup) dry white wine
1 tbsp water
1 tbsp chopped fresh parsley
1 tsp lemon juice
1 slice crusty bread, for serving
Black pepper, to taste

Ingredient substitutions

Dry white wine Use an equal amount of fish or vegetable stock with a small squeeze of extra lemon.
Fresh parsley Use an equal amount of chopped fresh cilantro for a brighter, more herbal finish.
Crusty bread Use toasted sourdough or another sturdy bread for soaking up the broth.

Nutrition per serving

Estimated values for 1 serving, 390 kcal

Protein28 g

Carbohydrates37 g

Fat12 g

Fiber 2 g · Sugar 3 g · Sodium 950 mg

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Briny mussels steam open in a fragrant broth of garlic, lemon, parsley, and a splash of white wine. Serve with crusty bread to soak up every drop.

Main Dish French

Steps

Discard mussels with cracked shells or any that remain open after a gentle tap. Rinse the rest under cold running water.
Warm the olive oil in a medium saucepan over medium heat. Add the garlic and cook briefly, stirring, until fragrant but not browned.
Pour in the wine and water, then bring to a lively simmer.
Add the mussels and cover the pan. Cook for 4–6 minutes, shaking the pan once or twice, until the shells open.
Remove from the heat. Stir in the parsley, lemon juice, and black pepper. Discard any mussels that have not opened.
Serve at once with the bread and broth.

Tips for Garlic, Lemon & Parsley Mussels with Toast

Choose mussels that smell clean and briny; avoid any with a strong, unpleasant odor.
A wide saucepan gives the mussels room to steam evenly and makes unopened shells easier to spot.
Serve in a warm bowl so the broth stays pleasantly hot while you eat.

Drink pairing

A crisp, dry sparkling wine
Its lively acidity and bubbles complement the mussels' briny broth and cut through the bread's richness.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked mussels and broth within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; discard mussels that were already open before cooking or remain closed afterward.