Broiled Mussels with Garlic Herb Bread Crumbs
From mashed potatoes to cranberry sauce to roasted root vegetables, these Thanksgiving side dishes are crowd-pleasers that we know all too well. But this broiled mussels recipe will make a welcome appearance at your Thanksgiving dinner table – unlike your cousin’s political opinions.
The savory and briny flavor of fresh mussels is enhanced by buttery broiled bread crumbs (well, what isn’t?). And if you’re worried about oven space, don’t despair. You can prepare the bread crumb mixture in advance, then cook the mussels and broil while the turkey is resting. They only take minutes under the broiler.
We recommend a chilled Chardonnay or Fume Blanc to accompany these broiled mussels. Dry and crisp, these wines are full-bodied enough to hold up to the mussels’ salinity.
¾ cup dry white wine
2 pounds mussels, scrubbed
2 Tablespoons unsalted butter
2 Tablespoons extra-virgin olive oil
1 garlic clove, finely minced
3 cups coarse bread crumbs
¾ teaspoon grated lemon zest
¼ teaspoon dried hot red pepper flakes, or to taste
2 Tablespoons chopped fresh flat-leaf parsley
salt and pepper, to taste
Bring the wine to a boil in a large pot. Add the mussels, and cover and cook over high heat until the mussels open (approximately 4-5 minutes).
Discard any mussels that do not open, and transfer opened mussels to a plate.
Combine the oil and the butter in a small skillet over medium heat. When the butter has melted, add the minced garlic and cook until tender.
Place the bread crumbs in a large bowl, then pour the melted butter mixture over the bread crumbs and Add in the grated lemon zest, red pepper flakes, chopped parsley, and salt and pepper. Toss to coat.
Top each mussel with the bread crumb mixture, then broil in a preheated broiler for 2-3 minutes.