| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 6 slices white bread, crusts removed, cubed, and toasted
- 2 tablespoons chopped garlic (6 cloves)
- 1/4 cup plus 3 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 9 sun-dried tomato halves in oil, drained and chopped
- 3/4 cup julienned fresh basil leaves, lightly packed
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted pine nuts
- 3/4 cup dry white wine, such as Pinot Grigio
- 3 pounds mussels, cleaned
Instructions
- Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
- Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don’t open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 740 |
| Total Fat | 39 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 48 g |
| Cholesterol | 95 mg |
| Sodium | 1274 mg |
Reviews
Amazing!!! This is my favorite mussel recipe thus far! I prepped the bread crumb mixture ahead of time and kept in container in fridge – made it a quick simple meal to throw together when everyone got home!
Amazing! This recipe edged out Ina’s Mussels in White Wine to become my new favorite. This recipe was lighter and more intensely flavored than the other. The second time I cooked 5lbs, so I added a little more wine and splash of Pernod. Try this recipe!
This is amazing! It’s my go to mussel recipe. My whole family loves it. Ina rocks!!
This recipe is perfect!!! Made it for Father’s Day and it was a big hit. Easy to make but tastes like you spent hours. I didnt have sun-dried tomatoes so I used one cup of cherry tomatoes and added some lemon zest as well. Excellent, cant wait to make it again!
Absolutely delicious! Served this for company. We were practically fighting over the mussels. This is going to be a regular addition to my cooking repertoire.
I have never been a big mussels fan, but my nephew asked for them to be part of our Christmas Eve feast of the seven fishes. This recipe is incredible! Even the folks who didn’t eat the mussels were fighting over the sauce with chunks of bread. This is a keeper!
Another Ina hit! Flavors are so much more vibrant that the traditional wine, garlic parsley broth. The sun dried tomato and basil really kicks it up a notch – maybe two notches. Comes together very quickly. Made as directed. Will definitely repeat.
We served this for a dinner party yesterday and it was a big hit. Everyone was praising the mussels. Delicious and easy recipe, We added more wine and a little butter because we did 5 pounds of mussels. Thank you Ina, say hello to Jeffrey for us. Bet he thinks these are his favorite dish….lol just like all your dishes.
Fantastic recipe! Made this for Christmas Eve, so flavorful and easy to make. The breadcrumbs brought a burst of fresh herb flavor and also soaked up some of the delicious juices. Thanks Ina!
I made it for dinner last night and it was very successful! I used a little more wine, since I made 5 pounds instead of 3.
My son even said it was the best mussels he ever had and this is is a big compliment, since we lived in Brussels for 5 years and we used to eat it in restaurants and at home!
I will definitely make it again.
My son even said it was the best mussels he ever had and this is is a big compliment, since we lived in Brussels for 5 years and we used to eat it in restaurants and at home!
I will definitely make it again.