Gluten-Free Mussels in White Wine Sauce with Grilled Garlic Bread
Easy to make, fun to eat, and downright delicious, this classic preparation of gluten-free mussels in white wine sauce is also an excellent shared appetizer.
Mussels in White Wine Sauce with Grilled Garlic Bread Gluten-Free Recipe
Servings 2
Ingredients
- 2 pounds mussels
- 3 tablespoons olive oil divided
- 1 small shallot peeled, halved lengthwise and sliced into ¼-inch half moons
- Kosher salt and freshly ground pepper
- 2 garlic cloves 1 sliced thin and 1 whole
- 3/4 cup dry white wine
- 1/4 cup coarsely chopped Italian parsley
- 1 tablespoon unsalted butter
- 4 thick slices gluten-free baguette or other gluten-free bread optional
Instructions
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Preheat the grill to medium-high or heat a grill pan over medium-high heat.
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Place the mussels in a large bowl or pot of cold water and let rest for 20 minutes. Scrub each mussel with a vegetable brush, pull off any beards, rinse, and set side. Discard any with broken shells.
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In a large Dutch oven, deep skillet, or stockpot over medium-high heat, warm 1 tablespoon of the oil. Add the shallots and 1/2 teaspoon salt, and cook to soften, 2 to 3 minutes. Add the garlic and cook, stirring, 2 minutes. Add the mussels and toss. Add the wine, cover the pot, turn the heat to medium-high, and steam until the mussels open, 4 to 5 minutes. Add the parsley and butter, cover, and steam for another 2 minutes. Discard any unopened mussels.
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Brush the baguette slices with the remaining oil and season to taste with salt and pepper. Grill on each side until nice grill marks appear, 2 to 3 minutes per side. Halve the remaining garlic clove and rub each side of the grilled bread with the cut side of the garlic to lightly flavor.
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Divide the mussels between 2 serving bowls. Bring the remaining liquid to a boil for 1 minute, stir in 1/2 teaspoon salt, pour the wine sauce over the mussels, and serve with the grilled garlic bread alongside.
Photography Erin Ng
