Description
Mussels with bread crumbs and garlic would be the traditional version, but given the plethora of garlic scapes available right now at my farm stands, I couldn’t resist a new spin on the old.
Ingredients
Scale
- 1 bunch garlic scapes, bulbous end cut off, and cut into 1-inch pieces
- Extra virgin olive oil
- Kosher salt
- 1 2-lb (1 kg) bag mussels
- 1/2 cup (0.12 l.) white wine
- 1/2 cup (60 g.) bread crumbs
Instructions
- Place the garlic scapes in a food processor, and add about half of the olive oil. Pulse until a puree with the consistency of a pesto, adding more olive oil if needed. Season with salt.
- Pick through the mussels, pulling off the fuzzy ‘beard’ that may hang off of most of them, and discarding any that are broken, or are open and do not close. Rinse the remainder. Place into a large saucepan. Add the wine, and about 1/2 cup (0.12 l.) water. Place over medium high heat, and steam until open, about 8 minutes.
- Allow to cool briefly. Remove the top shell from each, and place the bottom shell and mussel on a sheet pan. Top each with a dab of pureed garlic scape, then with a bit of bread crumbs. These can be prepared in advance to this point, and refrigerated.
- When ready to serve, turn on the broiler. When hot, place the mussels under the broiler for 1-2 minutes, until the breadcrumbs are golden brown. Remove from oven, drizzle with olive oil, and serve.
- Prep Time: 25 mins
- Cook Time: 3 mins