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Cooking 101
This is an impressive dinner that takes less than 10 minutes. The Romesco sauce flavors the cooking water and then creates the most delicious drizzle to mop up with your crunchy, garlicky bread.
Chef Tip: Ali learned this garlic bread trick in her first-ever cooking class, in Florence in 1993. Simply toast good bread, then rub it with a garlic clove that's been cut in half. Then drizzle with the best olive oil you can find and a pinch of flaky salt.
1/2 cup dry white wine
1/2 cup water
2 pounds mussels, scrubbed well
¼ bunch of fresh parsley, leaves only, chopped
8 thick slices of crusty bread
2 cloves of garlic, cut in half
Olive oil for drizzling
In a large, heavy pot, combine wine, water, and ½ pouch of Romesco sauce, and bring to a boil. Add mussels and cover the pot, gently boiling for 4-6 minutes, or until most of the mussels have opened. Fully closed mussels should be discarded
While the mussels are cooking, toast your bread slices and rub each slice with a garlic half, then drizzle with olive oil and a pinch of salt
Remove the mussels to your serving platter and cook the sauce for another minute or so. Drizzle the sauce over the mussels and garnish with parsley. Sop up all the juices with that garlicky crusty bread!
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
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