Sauvignon Blanc Steamed Mussels with Garlic Toast

Ingredients:

• 4 thick slices of white peasant bread
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 garlic cloves, peeled (1 left whole, 1 thinly sliced)
• 1 medium shallot, minced
• Kosher salt
• Freshly ground black pepper
• 4 pounds mussels, scrubbed
• 1 1/2 cups Sauvignon Blanc or other dry white wine
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup coarsely chopped flat-leaf parsley

Directions:

1. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenPreheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
2. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenIn a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper, and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
3. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenAdd the mussels and cook, stirring, for 1 minute. Add the wine, cover, and steam the mussels until they open, about 5 minutes. Remove from the heat.
4. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenUsing a slotted spoon, transfer the mussels to four deep bowls, discarding any mussels that do not open.
5. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenAdd the butter and parsley to the broth, swirling and shaking the pot until the butter melts.
6. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenSlowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
7. Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire SpollenServe the mussels with the garlic toasts.