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