Ina Garten’s Mussels with Basil Bread Crumbs

mussels in bowl on wood table

We used Ina Garten’s recipe and added shallots.



2 shallots, diced


  1. Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, salt, and pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
  2. Meanwhile, heat 3 tablespoons of olive oil and cook the shallots until they are translucent in a pot like a Le Creuset.  Add the wine and bring it 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 saving a little to sprinkle on top.  Serve hot in shallow bowls with any pan juices and the remaining bread crumbs.
· powered by chloédigital