Description
This Venetian-inspired dish features mussels steamed in white wine, topped with a vibrant garlic scape puree and crunchy toasted bread crumbs.
Ingredients
Units
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, discarding any that are open and do not close when tapped.
- In a large pot, add the white wine and bring to a simmer over medium heat.
- Add the mussels to the pot, cover, and steam for about 3 minutes, or until the mussels have opened.
- Remove the mussels from the pot and set aside, discarding any that have not opened.
- In a separate pan, toast the bread crumbs over medium heat until golden brown.
- Serve the mussels topped with the garlic scape puree and toasted bread crumbs.
Notes
For a traditional twist, use garlic instead of garlic scapes if they are not available. Serve with crusty bread to soak up the flavorful broth. Store any leftover garlic scape puree in the refrigerator for up to a week; it makes a great addition to pasta or as a spread on sandwiches.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 480
- Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 18
- Cholesterol: 45