Nothing compares to a warm bowl of mussels complemented by a Roasted Garlic Loaf. Divine!
Ingredients
- 1 La Brea Bakery Roasted Garlic Loaf
- 2 cloves garlic, peeled
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 2 large shallots
- 2 cups dry white wine
- 2 pounds cultivated mussels
- Freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons chopped fresh tarragon leaves
Preparation
- Heat grill to high.
- Sprinkle garlic with a pinch of salt. With the flat side of a large knife, mash and smear the garlic to a coarse paste.
- Heat the oil in a deep pot on the grates of the grill, add the shallots and garlic, cooking until the shallots soften.
- Add the wine, bring to a boil, and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
- Brush both sides of the bread with oil, season with salt and pepper, and grill both sides until lightly golden brown.
- Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon.
- Pour the liquid over the mussels and serve immediately with the grilled bread.
