Garlic bread
Make this classic side dish with a crispy crust and buttery, garlicky centre. Our cheesy garlic bread toasts are delicious served with lasagne, soups and plenty more.
Mussels in white wine sauce with garlic butter toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 slices sourdough bread
- 1 tbsp olive oil
- knob of butter
- small bunch of parsleystalks finely chopped (keep the leaves for the butter, and to serve)
- 1 bay leaf
- 1 shallotfinely chopped
- 1kg musselscleaned and beards removed
- 1 glass white wine(I used chardonnay)
For the garlic butter
- 40g unsalted butter
- 2 garlic cloves
- 1 tbsp chopped parsley leavesplus extra to serve
- ½ tbsp tarragonleaves
- ½ tsp smoked paprika
- large pinch sea salt
- 10g parmesangrated
Nutrition: per serving
- kcal598
- fat30g
- saturates14g
- carbs36g
- sugars4g
- fibre3g
- protein35g
- salt2.8g
Method
step 1
First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
step 2
Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
step 3
Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
