Sauvignon Blanc-Steamed Mussels with Garlic Toast

Instructions:

For the Mussels:

1. Prepare the Mussels:
   • Rinse the mussels under cold water. Discard any that are open and do not close when tapped. Set aside.
2. Sauté the Aromatics:
   • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until softened and fragrant, about 2-3 minutes.
3. Add the Liquid:
   • Pour in the Sauvignon Blanc and stock, bringing the mixture to a boil. Reduce the heat to a simmer.
4. Cook the Mussels:
   • Add the mussels to the pot, cover with a lid, and steam for about 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that remain closed.
5. Finish the Sauce:
   • If using cream, stir it in now, along with the butter, allowing it to melt into the sauce. Season with salt and pepper to taste. Stir in the chopped parsley.

For the Garlic Toast:

1. Prepare the Garlic Oil:
   • In a small bowl, mix the olive oil, minced garlic, parsley, and salt.
2. Toast the Bread:
   • Preheat your grill or a grill pan. Brush the bread slices with the garlic oil mixture on both sides.
   • Grill the bread for 2-3 minutes on each side until golden and crispy.

To Serve:

• Divide the mussels among bowls, pouring the broth over the top. Serve with the garlic toast on the side to soak up the delicious sauce.